Pigs’ Feet and Ears, fricassee 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 13 days ago
Not a recipe: No

Ingredients (8)

fricassee base

two spoonfuls of vinegar ↝ Vinegar [Mustard and other condiments]
a good deal of mustard—enough to flavour it strong ↝ Mustard greens, raw [Vegetables and Vegetable Products]
Salt to your taste ↝ Salt, table, iodized [Spices and Herbs]
very little flour ↝ Flour, 00 [Cereal Grains and Pasta]
half an onion ↝ Onions, raw [Vegetables and Vegetable Products]
some lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]

for coating

eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
bread crumbs, seasoned with pepper and salt ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]

Instructions (9)

Clean the feet and ears, and boil them very tender.
Cut them in small shreds, the length of a finger and about a quarter of an inch in breadth.
Fry them in butter till they are brown but not hard.
Put them into a stewpan with a little brown gravy and a good piece of butter, two spoonfuls of vinegar, and a good deal of mustard—enough to flavour it strong.
Salt to your taste; thicken with very little flour.
Put in half an onion.
Then take the feet, which should likewise be boiled as tender as for eating; slit them quite through the middle; take out the large bones.
Dip them in eggs, and strew them over with bread crumbs, seasoned with pepper and salt.
Boil or fry them, and put them on the ragout, into which squeeze some lemon-juice.

Original Text

Pigs’ Feet and Ears, fricassee of.

Clean the feet and ears, and boil them very tender. Cut them in small shreds, the length of a finger and about a quarter of an inch in breadth; fry them in butter till they are brown but not hard; put them into a stewpan with a little brown gravy and a good piece of butter, two spoonfuls of vinegar, and a good deal of mustard—enough to flavour it strong. Salt to your taste; thicken with very little flour. Put in half an onion; then take the feet, which should likewise be boiled as tender as for eating; slit them quite through the middle; take out the large bones; dip them in eggs, and strew them over with bread crumbs, seasoned with pepper and salt; boil or fry them, and put them on the ragout, into which squeeze some lemon-juice.

Notes

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