Pigs’ Feet and Ears, ragout of

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (12)

for the pigs' feet

Split the feet ↝ Pork, pig's feet [Pork]
take them out of souse
dip them in eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
then in bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
and chopped parsley ↝ Parsley, raw [Not included in a food category]
fry them in lard ↝ Lard [Fats and Oils]

for the ragout

cut the ears in long narrow slips ↝ Jew's ear, (pepeao), raw [Vegetables and Vegetable Products]
flour them ↝ Flour, 00 [Cereal Grains and Pasta]
put them into some good gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
add ketchup ↝ Ketchup [Tomato-based condiments]
morels ↝ Mushrooms, morel, raw [Vegetables and Vegetable Products]
and pickled mushrooms ↝ Mushrooms, pickled [Olives, pickles, pickled vegetables]

Instructions (7)

Split the pigs' feet, and take them out of souse.
Dip them in eggs, then in bread-crumbs and chopped parsley.
Fry them in lard.
Drain them.
Cut the pigs' ears in long narrow slips; flour them.
Put them into some good gravy; add ketchup, morels, and pickled mushrooms.
Stew them into the dish, and lay on the feet.

Original Text

Pigs’ Feet and Ears, ragout of.

Split the feet, and take them out of souse; dip them in eggs, then in bread-crumbs and chopped parsley; fry them in lard. Drain them; cut the ears in long narrow slips; flour them; put them into some good gravy; add ketchup, morels, and pickled mushrooms; stew them into the dish, and lay on the feet.

Notes

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