Ragoo Pigs Feet and Ears

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
Instructions (10)
  1. Boil the pigs feet and ears.
  2. Split the feet down the middle.
  3. Cut the ears in narrow slices.
  4. Dip the ears in batter and fry them until golden brown.
  5. In a tossing-pan, combine a little beef gravy, a teaspoonful of lemon pickle, a large spoonful of mushroom catchup, the same amount of browning, and a little salt.
  6. Thicken the gravy by stirring in a lump of butter that has been rolled in flour.
  7. Add the boiled feet and ears to the gravy and simmer gently.
  8. Arrange the feet in the middle of a serving dish and place the ears around them.
  9. Strain the gravy and pour it over the feet and ears.
  10. Garnish the dish with curled parsley.
Original Text
To ragoo PIGS FEET and EARS. BOIL your feet and ears, then split your feet down the middle, and cut the ears in narrow slices, dip them in batter, and fry them a good brown, put a little beef gravy in a tossing-pan, with a tea-spoonful of lemon pickle, a large one of mushroom catchup, the same of browning, and a little salt, thicken it with a lump of butter rolled in flour, and put in your feet and ears, give them a gentle boil, and then lay your feet in the middle of your dish, and the ears round them, strain your gravy and pour it over. Garnish with curled parsley.—It is a pretty corner dish for dinner,
Notes
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