Pettitoes

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (10)

main

pettitoes
the liver ↝ Duck, domesticated, liver, raw [Poultry Products]
the heart ↝ Heart [Liver and organ meats]
a little of the water ↝ Water, tap [Tap water]
a bit of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little flour ↝ Flour, 00 [Cereal Grains and Pasta]
a spoonful of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
a few sippets of bread ↝ Bread, vegetable [Yeast breads]

Instructions (7)

Boil the pettitoes, liver, and heart in a small quantity of water very gently.
Cut the meat fine.
Simmer the cut meat with a little of the reserved boiling water and the feet split, till the feet be quite tender.
Thicken with a bit of butter, a little flour, a spoonful of cream, a little salt, and pepper.
Give a boil up.
Pour over a few sippets of bread.
Put the feet on the mince.

Original Text

Pettitoes.

Boil them, and the liver and heart, in a small quantity of water very gently; then cut the meat fine, and simmer it with a little of the water and the feet split, till the latter be quite tender. Thicken with a bit of butter, a little flour, a spoonful of cream, a little salt, and pepper: give a boil up, and pour over a few sippets of bread, and put the feet on the mince.

Notes

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