To dress Hog’s Feet and Ears

Aus: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 002


When they are nicely cleaned, put them into a Pan with a Bay Leaf and a large Onion, and as much Water as will cover them; season them with Salt and a little Pepper; and bake them with houshold Bread; keep them in this Pickle till you want them; then take them out and, cuting them handsome Pieces, fry them; and take for Sauce, Three Spoonfuls of the Pickle; shake in some Flower, a Piece of Butter, and a Spoonful of Mustard; lay the Ears in the Middle, the Feet round, and pour the Sauce over.


Schweinsfüße und Schweinsohren


Marlene Ernst

Marlene Ernst (Transkription): "To dress Hog’s Feet and Ears", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 002,
online unter: (09.08.2022).

Datenbankeintrag erstellt von Marlene Ernst.