BROILED PIGS' FEET (1893)
La Cuisine Française: French Cooking for Every Home
Adapted to American Requirements, by François Tanty (1893)
PIEDS DE COCHON GRILLES.
BROILED PIGS' FEET. (Entree.)
PROPORTIONS.--For five persons:
Pigs' feet.........6 to 8.
Onions.............2.
Carrots............2.
Celery.............1 stalk.
Thyme and laurel...A little.
Butter.............4 to 5 tablespoonsful.
Bread crumbs.......3 to 4 tablespoonsful.
Time.--{To cook........4 hours.
Time.--{To broil.......10 to 15 minutes.
PREPARATION.
1st. Wash and clean the feet, place them in a kettle with two onions, two carrots, one celery stalk sliced, some thyme and laurel, cover with cold water and allow to cook till tender for about four hours.
2d. Cut the feet in 2, endwise, dip them in butter, roll in bread crumbs and let broil from 10 to 15 minutes.
3d. Serve with mustard and mashed potatoes.
The complete 'La Cuisine Française' may also be found on the Michigan State University website:
'Feeding America: The Historic American Cookbook Project'
http://digital.lib.msu.edu/projects/cookbooks/
|
