Home › The Principles of Cookery › PIG'S FEET (a la St. Menehould)

PIG'S FEET (a la St. Menehould)

Take two large pig's feet which have been salted, or not, as most convenient. Cleanse them perfectly, split them in halves, and bind them securely with tape to keep them in their proper position. Put them into a saucepan, with a quart of broth or water, and with them a little pepper--and salt, if required--a carrot, an onion, a bunch of parsley, a sprig of thyme, a bay-leaf, two cloves, and two or three outer sticks of celery. Let them simmer gently for several hours until quite tender. Drain them, draw out the large bone, and press the feet between two dishes, until they are cold and stiff. When wanted for use, dip them into clarified butter, cover thickly with highly-seasoned bread-crumbs, and broil over a clear fire until they are lightly browned all over. Turn them twice during the operation. Serve on a hot dish, with piquant sauce, or Robert sauce, or, if preferred, with a puree of green peas in the centre of the dish. Time to broil, till hot through. Sufficient for three or four persons.