To prepare or pickle Pigs Feet and Ears

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (12)
Instructions (14)
  1. Wash the pigs feet and ears well.
  2. Split the feet in two.
  3. Put a bay-leaf between every foot.
  4. Add almost as much water as will cover them.
  5. When they are well stewed, add to them cloves, mace, whole pepper and ginger, coriander seed and salt, according to your discretion.
  6. Put to them a bottle or two of Rhenish wine, according to the quantity you do.
  7. Add half a score bay-leaves, and a bunch of sweet herbs.
  8. Let them boil softly till they are very tender.
  9. Take them out of the liquor.
  10. Lay them in an earthen pot.
  11. Strain the liquor over them.
  12. When they are cold, skim off all the fat.
  13. Cover them down close, and keep them for use.
  14. Then put in the wine and spice.
Original Text
To prepare or pickle Pigs Feet and Ears. TAKE your feet and ears single, and wash them well, split the feet in two, put a bay-leaf between every foot, put in almost as much water as will cover them. When they are well stewed, add to them cloves, mace, whole pepper and ginger, coriander seed and salt, according to your discretion; put to them a bottle or two of Rhenish wine, according to the quantity you do, half a score bay-leaves, and a bunch of sweet herbs. Let them boil softly till they are very tender, then take them out of the liquor, lay them in an earthen pot, then strain the liquor over them, when they are cold, cover them down close, and keep them for use. You should let them stand to be cold; skim off all the fat, and then put in the wine and spice.
Notes
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