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Pig's Ears

Pig's ears are generally dressed together with the feet. They may, however, be stuffed and stewed as follows. Bone an anchovy, and pound it to a paste. Mix with it six ounces of grated bread-crumbs, two ounces of minced veal, four ounces of shredded suet, a tea-spoonful of shredded parsley, and two or three sage-leaves. Season this forcemeat with salt and cayenne, and bind it together with the yolks of two eggs. Take two or four ears which have been already soaked for some hours and partially boiled. Raise the skin of the upper side, and fill them with the stuffing. Fry them in hot fat till they are brightly browned, drain them well, and stew them gently in three-quarters of a pint of very rich brown gravy, nicely flavoured and highly seasoned. Serve the ears on a hot dish, with the gravy strained and poured round them. If liked, a puree of peas can be sent to table with them. Time to stew, half an hour. Probable cost, uncertain, pig's ears being generally sold with the head. Sufficient for two or three persons.