Baked Pig's Ears

Singe off all the hair from half a dozen or so pig's ears, and scrape and blanch them. Let them get cold, put them into warmed butter, rub them over with bread crumbs, covering them completely, then dip them into well-beaten yolk of egg, and breadcrumb them again. Put them in a baking dish in a moderate oven, and bake until done and lightly browned. Take them out, place on a dish, pour over some remoulade sauce and serve.

Braised Pig's Ears

Thoroughly clean the required quantity of pig's ears, singe off all the hair, and. scrape them. Put a layer of slices of fat bacon at the bottom of a braising pan, place the ears on it, sprinkle over with salt and pepper, add a few slices of carrots and onions and a bunch of sweet herbs. Pour in sufficient stock to moisten, set the pan on the fire with hot ashes on the lid, and let them cook till they are done. Strain the liquor through a fine sieve, skim off the fat, arrange the ears on a dish, pour the liquor over, and serve very hot.

Pig's Ears, Lyonese

Singe off all the hair from some pig's ears, scrape, wash them well, and cut lengthwise into strips. Put them into a saucepan with a little stock, add a small quantity of flour, a few slices of onions fried, and salt and pepper to taste. Place the pan over a slow fire, and simmer the liquor until the ears are thoroughly cooked. Arrange them on a dish, add a little lemon juice to the liquor, pour it with the onions over the ears, and serve with a garnish of slices of fried bread.

Boiled Pig's Feet

Wash some pig's feet well, put them over the fire in a stewpan, with just water enough to cover, and as soon as the water boils remove the pan from the fire, strain off the water, and plunge them in a bowl of cold water. Clean the pan and put the feet into it again, with two quarts of water, one tablespoon each of salt and vinegar, and one ounce of flour blended smoothly in a little cold water. Put the pan over the fire and stir the contents till they boil, then place over a slow fire and simmer for four hours. Place the feet on a hot dish, pour over some good white sauce, and serve hot.

Broiled. Pig's Feet

Thoroughly clean as many pig's feet as are required, split them lengthwise in halves, tie them round with broad tape so that they will not open, or shrink in cooking, put them in a saucepan with a seasoning of parsley, thyme, bay leaf, allspice, carrots and onions, with sufficient water to cover, and boil slowly till tender, then let them cool in the liquor. Dip them in beaten yolks of eggs and warmed butter; sprinkle with salt and pepper, and cover with breadcrumbs, seasoned with very finely chopped shallot and parsley. Put them on a gridiron over a clear fire, and broil until well and evenly browned. Unbind and arrange them on a dish and garnish with fried parsley, or they can be served with Robert sauce.

Crepinettes Of Pig's Feet

Put the four feet of a pig in a saucepan of water, and boil them till they are quite tender; take them out, drain, and cut them in slices about one-half inch in thickness. Put some pig's caul in a basin of water to steep, take it out, drain and wipe it dry on a cloth. Prepare some forcemeat with knuckle of veal and fat bacon in equal quantities and mixed with a little spiced salt; spread a layer of this over the caul about one-fourth inch thick, three inches long, and one and one-half inches wide. Have ready some truffles, cooked in Madeira and cut in slices, arrange a few of them on some forcemeat and then a few pieces of the pigs' feet. Cover over the whole with another layer of the forcemeat, and then roll over the caul so as to form an oval, three inches in length and two inches in width. When the required number of crepinettes are made, dip them in warmed butter, then roll them in bread crumbs, place them on a gridiron over a clear fire, and broil slowly for fifteen minutes, or until they are a light brown color. Put them on a dish, and serve with a little perigueux sauce in a sauceboat.