Fricasseed Pig’s Feet and Ears

Fricasseed Pig’s Feet and Ears

4 pigs feet
2 pig’s ears
slice of onion
a blade of mace
strip of lemon rind

For the sauce

2 ounces butter
1 1/2 ounces flour
3/4 pint milk
salt and pepper

Wash feet and ears, cover with milk in a stew pan, and add other ingredients.
Simmer until tender, remove and cut feet and ears into small pieces.
Heat butter in stewpan and add flour, stir and cook slowly for 5 – 6 minutes. Now add the stock in which the feet were cooked and the remainder of the milk. Boil up, simmer ten minutes, and then put the ears and feet back into the sauce. Serve when hot.


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