To dress Pigs Petty-toes

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (16)

For the petty-toes

pigs petty-toes
half a pint of water ↝ Water, tap [Tap water]
a blade of mace ↝ Spices, mace, ground [Spices and Herbs]
a little whole pepper ↝ Spices, pepper, black [Spices and Herbs]
a bundle of sweet-herbs ↝ Onions, sweet, raw [Vegetables and Vegetable Products]
an onion ↝ Onions, raw [Vegetables and Vegetable Products]

For the minced meat

the livers ↝ Duck, domesticated, liver, raw [Poultry Products]
lights ↝ Turkey, whole, light meat, raw [Poultry Products]
heart ↝ Heart [Liver and organ meats]
grate a little nutmeg over them ↝ Oil, nutmeg butter [Fats and Oils]
shake a little flour on them ↝ Flour, 00 [Cereal Grains and Pasta]

To finish the dish

a little salt ↝ Salt, table, iodized [Spices and Herbs]
a piece of butter as big as a walnut ↝ Butter, stick, unsalted [Dairy and Egg Products]
some toasted sippets
the juice of half a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
a very little vinegar ↝ Vinegar [Mustard and other condiments]

Instructions (7)

Put your petty-toes into a sauce-pan with half a pint of water, a blade of mace, a little whole pepper, a bundle of sweet-herbs, and an onion.
Let them boil five minutes.
Then take out the livers, lights, and heart, mince them very fine, grate a little nutmeg over them, and shake a little flour on them.
Let the feet do till they are tender, then take them out and strain the liquor.
Put all together with a little salt, and a piece of butter as big as a walnut.
Shake some toasted sippets and lay round the dish, lay the minced-meat and sauce in the middle, and the petty-toes split round it.
You may add the juice of half a lemon, or a very little vinegar.

Original Text

To dress Pigs Petty-toes.
PUT your petty-toes into a sauce-pan with half a pint of water, a blade of mace, a little whole pepper, a bundle of sweet-herbs, and an onion, let them boil five minutes, then take out the livers, lights, and heart, mince them very fine, grate a little nutmeg over them, and shake a little flour on them; let the feet do till they are tender, then take them out and strain the liquor, put all together with a little salt, and a piece of butter as big as a walnut, shake some toasted sippets and lay round the dish, lay the minced-meat and sauce in the middle, and the petty-toes split round it. You may add the juice of half a lemon, or a very little vinegar.

Notes

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