Pigs’ Feet and Ears, fricassee of.
Clean the feet and ears, and boil them very tender. Cut them in small shreds, the length of a finger and about a quarter of an inch in breadth; fry them in butter till they are brown but not hard; put them into a stewpan with a little brown gravy and a good piece of butter, two spoonfuls of vinegar, and a good deal of mustard—enough to flavour it strong. Salt to your taste; thicken with very little flour. Put in half an onion; then take the feet, which should likewise be boiled as tender as for eating; slit them quite through the middle; take out the large bones; dip them in eggs, and strew them over with bread crumbs, seasoned with pepper and salt; boil or fry them, and put them on the ragout, into which squeeze some lemon-juice.