Page:Mrs Beeton's Book of Household Management.djvu/717

Rh and rub them daily for 4 weeks. Hang in a dry cool place until required.

Time.—29 days. Average Cost, 7d. to 8d. per lb.

Ingredients.—4 pig's ears, 4 tablespoonfuls of breadcrumbs, 2 tablespoonfuls of finely-chopped veal, 2 tablespoonfuls of finely-chopped suet, 1 teaspoonful of finely-chopped parsley, ½ a teaspoonful of essence of anchovy, 1 egg, salt and pepper, ½ a pint of brown sauce (see "Sauces"), ¼ of a pint of stock, frying-fat.

Method.—Soak the ears for 5 or 6 hours, then cover with stock or water, and simmer gently for 1½ hours. Mix the breadcrumbs, veal, suet, parsley, anchovy-essence, and a good seasoning of salt and pepper together, and slightly moisten with beaten egg. Raise the skin of the upper side of the ear, press the forcemeat lightly in, and secure the opening. Fry in hot fat until lightly browned, then drain off the fat, add the stock, cover closely, and cook either on the stove or in the oven for ½ an hour. Drain well, and serve with the sauce poured over them.

Time.—About 2 hours. Average Cost, uncertain. Sufficient for 2 or 3 persons. Seasonable in winter.

Ingredients.—Pig's ears pickled, frying-batter (see No. 213), Tartare sauce (see "Sauces"), butter or frying-fat, salad-oil, finely-chopped shallot and parsley, salt and pepper.

Method.—Boil the ears until tender, let them cool, then sprinkle them lightly with shallot and parsley, and liberally with pepper. Pour over them 2 or 3 tablespoonfuls of salad-oil, let them remain for 1 hour, turning 2 or 3 times, and basting frequently. Drain well, dip them into the batter, and fry in hot butter or fat until crisp and brown. Serve the sauce separately.

Time.—To fry, 4 or 5 minutes. Average Cost, uncertain, the ears bring seldom sold separately.

Ingredients.—4 pig's feet, 2 pig's ears, a slice of onion, a small blade of mace, a thin strip of lemon-rind, white stock or milk. For the sauce: 2 ozs. of butter, 1½ ozs. of flour, ¾ of a pint of white stock, salt and pepper.

Method.—Wash the feet and ears, cover them with white stock or milk, add the onion, mace, lemon-rind and salt and pepper to taste.