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Classic
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page 63
To dry Hog's Cheeks.
Cut out the snout, remove the brains, and split the head, taking off the upper
bone, to make the chawl a good shape; rub it well with salt; next day take away
the brine, and salt it again the following day: cover the head with half an
ounce of salt-petre, two ounces of bay-salt, a little common salt, and four
ounces of coarse sugar. Let the head be often turned; after ten days, smoke it
for a week like bacon.
To force Hog's Ears.
Parboil two pair of ears, or take some that have been soused; make a forcemeat
of an anchovy, some sage, parsley, a quarter of a pound of suet chopped,
bread-crumbs, pepper, and only a little salt. Mix all these with the yolks of
two eggs; raise the skin of the upper side of the ears, and stuff them with the
above. Fry the ears in fresh butter, of a fine colour; then pour away the fat,
and drain them: make ready half a pint of rich gravy, with a glass of fine
sherry, three tea-spoonfuls of made mustard, a little bit of flour and butter, a
small onion whole, and a little pepper or Cayenne. Put this with the ears into a
stew-pan, and cover it close; stew it gently for half an hour, shaking the pan
often. When done enongh, take out the onion, place the ears carefully in a dish,
and pour the sauce over them. If a larger dish is wanted, the meat from two feet
may be added to the above.
Different Ways of Dressing Pig's Feet and Ears.
Clean carefully, and soak some hours, and boil them tender; then take them out;
boil some vinegar and a little salt with some of the water, and when cold put it
over them. When they are to be dressed, dry them, cut the feet in two, and slice
the ears; fry, and serve with butter, mustard, and vinegar. They may be either
done in batter, or only floured.
Pig's Feet and Ears fricasseed.
Put no vinegar into the pickle, if to be dressed with cream. Cut the feet and
ears into neat bits, and boil
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