Pig's Trotters

Pig’s Trotters Pig’s trotters can be served as an addition to a dish of tripe and onions in which case they require soaking over night as they would be already salted. Boil them without salt until tender and add to the cooked tripe. As a separate dish you must, when cooked, roll them in a freshly beaten egg and then in baked breadcrumbs and fry a golden brown in a little butter. [Pg 89] FISH Frying. Boiling General Remarks Raw fish should be kept in an uncovered dish in the icebox. Always wash in a little vinegar and water before cooking. Smoked fish such as haddock should be boiled always in a deep frying pan allowing the water to cover it. Kippers are difficult to cook without smell and to keep moist. The best way is to lay the kipper on its back in a flat meat dish. A small piece of butter should be always put into the dish first and a larger piece on the open side of the kipper, with a little white paper. Put into a quick oven for fifteen to twenty minutes. There will be no smell. Dried Sprats, to be treated in the same way but they require only twelve to fifteen minutes in the oven, and a little more butter. Bloaters, like kippers, after removing the head and cleaning and wiping on a damp cloth. [Pg 90]