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Hog's Ears, Stuffed and Fried

Parboil two pairs of hogs' ears. Raise the skin of the upper side, and fill them with a forcemeat made by mincing and mixing thoroughly a quarter of a pound of suet, six ounces of bread-crumbs, a pounded anchovy, two teaspoonfuls of chopped parsley, one table-spoonful of sage, and a little pepper and salt. Bind these ingredients together with the yolks of two eggs. When stuffed, skewer the ears to prevent the forcemeat escaping, and fry them in a little hot butter until brightly browned, then drain them and put them into a stewpan, with half a pint of good gravy, one table-spoonful of mixed mustard, one ounce of butter rolled in flour, one onion, and a little pepper and salt. Cover the stewpan closely, and simmer gently for half an hour, shaking the pan frequently, to keep the contents from sticking. A few minutes before the meat is done enough, add a glass of sherry. Put the ears in a hot dish, strain the gravy over them, and serve very hot. Probable cost, 8d. Sufficient for four persons.