Transcribe
Translate
English cookbook, 1750-1780
Page 23
More information
digital collection
archival collection guide
transcription tips
To Ragoo Hog's feet & Ear Take your feet and ear out of the pickle they are souse in, or boil them till they are tender then cut them into long thin bit about two inchs long and about a quarter of an inch thick put them into your Stew pan with half a pint of good gravy a glass of white wine a good deal of mustard, a good peice of butter rolled in flour and a little pepper & Latt stir altogether till tis of a fine thicknes then dish it up They make a pretty dish if you like it fryd with butter & mustard & a little good gravy then only cut the feet & ear in two you may add half an onion cut small
Saving...
prev
next
To Ragoo Hog's feet & Ear Take your feet and ear out of the pickle they are souse in, or boil them till they are tender then cut them into long thin bit about two inchs long and about a quarter of an inch thick put them into your Stew pan with half a pint of good gravy a glass of white wine a good deal of mustard, a good peice of butter rolled in flour and a little pepper & Latt stir altogether till tis of a fine thicknes then dish it up They make a pretty dish if you like it fryd with butter & mustard & a little good gravy then only cut the feet & ear in two you may add half an onion cut small
Szathmary Culinary Manuscripts and Cookbooks
sidebar
