Pig's Feet and Ears

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (10)
For boiling
For the gravy
For thickening
Garnish
Instructions (11)
  1. Boil the pig's feet and ears until tender.
  2. Cut the ears into long narrow slices.
  3. Split the feet down the middle.
  4. Put about half a pint of beef gravy into a stew-pan.
  5. Add a tea-spoonful of lemon pickle, a large one of catchup, the same of browning, and a little salt.
  6. Thicken the gravy with a piece of butter rolled in flour.
  7. Add the feet and ears to the gravy.
  8. Let them boil gently.
  9. When done, lay the feet in the middle of the dish and the ears around them.
  10. Strain the gravy and pour it over the feet and ears.
  11. Garnish with curled parsley.
Original Text
Pig's Feet and Ears. FIRST boil them till they are tender, then cut the ears into long narrow slices. And split the feet down the mid- dle. Put into a stew-pan about half a pint of beef gravy, a tea-spoonful of lemon pickle, a large one of catchup, the same of browning, and a little salt.—Thicken these with a piece of butter rolled in flour, and put in the feet and ears. Let them boil gently, and when enough, lay the feet in the middle of the dish, and the ears round them. Then strain your gravy, pour it over them, and garnish with curled parsley.
Notes
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