Cassell's Dictionary of Cookery
This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1883 edition. Excerpt: ...them back into tho liquid, and let them remain in it until cold. After the feet have been boiled as above directed, they may be either served hot, with peas pudding and turnip-topg, eaten cold with vinegar, broiled, or fried. Time to simmer, three hours from tho time the gravy reaches the boiling point. Sufficient for two persons. Pigs' Feet, Soup of.--Take two sets of pigs' feetand pigs' ears, cleanse them thoroughly, and put them into a stewpan, with three quarts of water, a little pepper and salt, a bunch of savoury herbs, a carrot, two onions, and half head of celery. Remove the scum as it rises, nd simmer the liquid gently for four hours. Pour it out, strain it, cut the meat into dice. lay it aside, and leave the soup to get cold, The next morning lift off the cake of fat which will have settled on the top, pour off the liquid, free from sediment, return it to the saucepan, season rather highly with salt, cayenne, and white pepper, and thicken with flour and buttor. Let the soup boil gently for some minutes. Put the pieceB of meat into a saucepan, with as much gravy as will cover them; let them get quite hot, then put them with the soup. Simmer all together for a few minutes, and serve. Sufficient for eight or ten persons. Pig'8 Feet, Soused.--Take four young and tender pig's feet. Scald and scrape them, and put them into a stewpan, with as much lukewarm water as will cover them. Bring the liquor to a boil, and skim carefully, then simmer the feet gently until all the bones can be taken out. Lift them out, put them into a deep pan, and sprinkle salt over them. As the liquid cools, remove the fat from the top of it; and when it is quite clear, boil a quart of it with tho same quantity of vinegar, a dessert-spoonful of...
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- 189 x 246 x 59mm | 2,073g
- 13 May 2014
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- Illustrations, black and white