Pig's Petitoes

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (16)
Instructions (8)
  1. Boil the pig's feet till they are quite tender.
  2. Take up the heart, liver and lights when they have boiled ten minutes, and shred them small.
  3. Then take out the feet and split them.
  4. Thicken your gravy with flour and butter.
  5. Put in your mince-meat, a spoonful of white wine, a slice of lemon, a little salt, and give it a gentle boil.
  6. Beat the yolk of an egg; put to it two spoonsful of cream, and a little grated nutmeg.
  7. Then put in the petitoes, and shake it over the fire till it is quite hot, but do not let it boil.
  8. Put sippets into the dish, pour over the whole, and garnish with sliced lemon.
Original Text
Pig's Petitoes. BOIL the feet till they are quite tender, but take up the heart, liver and lights, when they have boiled ten minutes, and shred them small. Then take out the feet and split them; thicken your gravy with flour and butter, and put in your mince-meat, a spoonful of white wine, a slice of lemon, a little salt, and give it a gentle boil. Beat the yolk of an egg; put to it two spoonsful of cream, and a little grated nutmeg. Then put in the petitoes, and shake it over the fire till it is quite hot, but do not let it boil. Put sippets into the dish, pour over the whole, and garnish with sliced lemon.
Notes
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