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Classic
Cook Books
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page 118
little mace; stir all together till it is of a fine thickness, and then dish it
up. Garnish with lemon.
To fricasee Pigs Ears.
Take three or four pigs ears, clean and boil them very tender, cut them in small
pieces the length of your finger, and fry them with butter till they are brown;
put them into a stew-pan with a little brown gravy, a lump of butter, a spoonful
of vinegar, and a little mustard and salt, thickened with flour. Take two or
three pigs feet, and boil them very tender, fit for eating, then cut them in
two, and take out the large bones; dip them in eggs, and strew over them a few
bread crumbs; season them with pepper and salt. Then either fry or boil them,
and lay them in the middle of the dish with the pig ears.
To fricasee Pigs Pettitoes.
Clean the pettitoes very well from hair, split them in two down the middle;
boil them with the liver, lights, and heart, till they are very tender, in half
a pint of water or more, according to the quantity of the meat, with an onion, a
bunch of sweet herbs, a little whole pepper, and a blade of mace. But in five
minutes take out the liver, lights, and heart, mince them very small, grate a
little nutmeg over them and dredge them with flour gently. When the pettitoes or
feet are quite
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Classic
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