Home › The Principles of Cookery › Pig's Feet and Ears

Pig's Feet and Ears

Clean and soak the feet and ears, and boil them in water until they are tender. Split the feet in halves, draw out the bones, and press them between two dishes until they are cold and stiff. Cut the ears into strips, half an inch wide, and set them also aside. When they are to be served, dissolve two ounces of fresh butter, and mix smoothly with it a tea-spoonful of flour. Slice two good-sized onions, and stew them in the mixture until they are tender; put in the ears, and when they are hot, stir in with them a tea-spoonful of mixed mustard. Turn the whole upon a hot dish, and keep it in a warm place. Dip the feet into clarified butter and seasoned bread-crumbs, and broil over a clear fire. Put them on the dish, with the ears, etc., and serve as hot as possible. Time to boil, until tender; to broil, ten minutes. Sufficient for four or five persons.