Petitoes. No. 2.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (7)
  1. Pigs’ feet should lie 3 or 4 days in salt.
  2. Wash the pigs' feet.
  3. Soak the pigs' feet for 1 hour or longer in cold water.
  4. Boil the pigs' feet until tender.
  5. Braise the pigs' feet in stock.
  6. Option 1: Egg and crumb the pigs' feet and brown them in the Dutch oven with a little butter.
  7. Option 2: Serve the pigs' feet with and in “Sauce Piquante” or “Sauce Robert No. 2,” without the sage.
Original Text
Petitoes. No. 2. (Cataldi.) Pigs’ feet should lie 3 or 4 days in salt, then be washed, and soaked 1 hour or longer in cold water. They should be first boiled till tender, then braised in stock; either egged and crumbed and browned in the Dutch oven with a little butter or, to vary, served with and in “ Sauce Piquante ” or “ Sauce Robert No. 2,” without the sage (see Sauces for Meat).
Notes
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