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Braised Pig's Ears

Thoroughly clean the required quantity of pig's ears, singe off all the hair, and scrape them. Put a layer of slices of fat bacon at the bottom of a braising pan, place the ears on it, sprinkle over with salt and pepper, add a few slices of carrots and onions and a bunch of sweet herbs. Pour in sufficient stock to moisten, set the pan on the fire with hot ashes on the lid, and let them cook till they are done. Strain the liquor through a fine sieve, skim off the fat, arrange the ears on a dish, pour the liquor over, and serve very hot.

Pig's Ears, Lyonese Singe off all the hair from some pig's ears, scrape, wash them well, and cut lengthwise into strips. Put them into a saucepan with a little stock, add a small quantity of flour, a few slices of onions fried, and salt and pepper to taste. Place the pan over a slow fire, and simmer the liquor until the ears are thoroughly cooked. Arrange them on a dish, add a little lemon juice to the liquor, pour it with the onions over the ears, and serve with a garnish of slices of fried bread.