To dress a PIG's PETTITOES

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (12)
for the pettitoes
for the gravy
for the egg mixture
for serving
Instructions (7)
  1. Take up the heart, liver, and lights when they have boiled ten minutes, and shred them pretty small.
  2. Let the feet boil till they are pretty tender, then take them out, and split them.
  3. Thicken your gravy with flour and butter.
  4. Put in your mincemeat, a slice of lemon, a spoonful of white wine, a little salt, and boil it a little.
  5. Beat the yolk of an egg, add to it two spoonfuls of good cream, and a little grated nutmeg.
  6. Put in your pettitoes, shake it over the fire, but do not let it boil.
  7. Lay sippets round your dish, pour in your mincemeat, lay the feet over them the skin side up, and send them to the table.
Original Text
To dress a PIG's PETTITOES. TAKE up the heart, liver, and lights when they have boiled ten minutes, and shred them pretty small, but let the feet boil till they are pretty tender, then take them out, and split them; them; thicken your gravy with flour and butter, put in your mincemeat, a slice of lemon, a spoonful of white wine, a little salt, and boil it a little; beat the yolk of an egg, add to it two spoonfuls of good cream, and a little grated nutmeg; put in your pettitoes, shake it over the fire, but do not let it boil; lay sippets round your dish, pour in your mincemeat, lay the feet over them the skin side up, and send them to the table.
Notes
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