Home › The Waldorf Kitchen › Stewed Pig's Feet

Stewed Pig's Feet

Place a couple of thin slices of bacon at the bottom of a stewpan, put in the feet with a blade of mace, a few peppercorns, two or three sprigs of thyme, and enough good gravy to moisten them to height, and boil slowly. When quite tender, split each foot lengthwise into halves, and lay them open on a hot dish; strain their cooking liquor into a small saucepan, mix with it a small lump of butter that has been kneaded with flour, and the bacon from the stewpan, first cutting it up into small pieces. Let the sauce simmer at the edge of the fire for two or three minutes, then pour it over the feet, garnish them with small croutons of bread that have been nicely browned in butter, and serve.

Stuffed Pig's Feet, Perigueux To one and one-half pounds of boned turkey forcemeat, add two minced truffles and one-half wineglass of Madeira wine, and mix well together in a bowl. Shred six pieces of crepinette (a skin found in the stomach of the pig) the size of the hand on a table, lay on each one a piece of forcemeat the size of an egg, spread it well, and lay one-half of a boned pig's foot on top. Cover with another light layer of forcemeat, and finish each with three thin slices of truffles. Cover the crepinettes so that they get the form of envelopes, fold them up and dip them one after the other in beaten egg, then in breadcrumbs, and cook in a sautepan with two ounces of clarified butter. Place a heavy weight on top of the feet, cook on a slow fire for twelve minutes on each side, and serve with one-half pint of hot perigueux sauce on the dish, and the pig's feet on the top; or they may be served with hot Madeira sauce. Broiled Fillets or Tenderloins of Pork Prepare, trimming well, a dozen fillets of pork, and dip them in warmed butter, then breadcrumb them all over, and put them on a gridiron over a clear fire, and broil them until done, then arrange them on a dish, and serve with a little poivrade sauce in a sauceboat and any desired vegetables which may be in season.

Fillet of Pork, Hunter's Style Remove the meat from a leg of pork weighing about five pounds and stuff the cavity where the bone has been taken out with well-seasoned pork stuffing, score the skin and lard the upper or thick surface with thick lardoons of pork; place a few slices of bacon fat, carrots, onions and a bunch of sweet herbs in a braising pan and put the meat on top, brown the latter a little and add a little brown stock and vinegar to moisten, cooking until the meat is thoroughly done; then remove the meat and place it on a hot dish to keep it warm; drain the liquor, thicken it with a little dissolved gelatine, adding coloring if required, and reduce the liquor by boiling and afterward pour it over the meat, and serve very hot.