To dress Hog’s Feet and Ears

Aus: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 002

Originalrezept:

When they are nicely cleaned, put them into a Pan with a Bay Leaf and a large Onion, and as much Water as will cover them; season them with Salt and a little Pepper; and bake them with houshold Bread; keep them in this Pickle till you want them; then take them out and, cuting them handsome Pieces, fry them; and take for Sauce, Three Spoonfuls of the Pickle; shake in some Flower, a Piece of Butter, and a Spoonful of Mustard; lay the Ears in the Middle, the Feet round, and pour the Sauce over.

Übersetzung:

Schweinsfüße und Schweinsohren

Kategorisierung:

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Hauptzutaten: , , , , , , , , ,

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To dress Hog’s Feet and Ears", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 002,
online unter: https://www.historische-esskultur.at/rezeptforschung/?rdb_rezepte=to-dress-hogs-feet-and-ears (22.11.2024).

Datenbankeintrag erstellt von Marlene Ernst.