The Cooking Manual of Practical Directions for Economical Every-Day Cookery

and a gravy made from the drippings in the pan cleared of fat, and thickened with a teaspoonful of flour. 192. =Pigs' Feet Fried.=--Thoroughly burn all the hairs off with a poker heated to a white heat; then scald the feet, wipe them dry, and put them over the fire to boil in cold water, with two ounces each of carrot and onion, the latter stuck with six cloves, two tablespoonfuls of salt, quarter of an ounce of parsley made into a bouquet with three bay leaves and a sprig of thyme; boil them slowly four hours, or more, until you can easily remove the bones. Split the feet in two pieces, and take out all the large bones; have ready some sifted crumbs of cracker, or dry bread, a little milk, or an egg beaten with a teaspoonful of water; dry the pieces on a clean towel, roll them first in the crumbs, then dip them in the milk or egg, and roll them again in the crumbs; fry them in smoking hot lard, which you must afterwards strain and save to use again, and lay them neatly on a hot dish; they will make an appetizing and nourishing meal. 193. =Pigs' Tongue and Brains.=--Soak them in cold water with two tablespoonfuls of salt for two hours; then put them into cold water over the fire, with two ounces each of carrot and onion, the latter stuck with three cloves, a bouquet of sweet herbs, and a tablespoonful of vinegar, and boil slowly fifteen minutes; take out the brains leaving the tongue still boiling, and put them in cold water to cool; then carefully remove the thin membrane or skin covering the brains, without breaking them; season them with a saltspoonful of salt and quarter of a saltspoonful of pepper, roll them in cracker crumbs, and fry them brown in smoking hot fat. By this time the tongue will be tender; take it up, lay it on a dish between the brains, put a few sprigs of parsley, celery, mint or watercresses, around them and serve them hot. This