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Pig's Ears

Game and Offal

Mollard 1802 has them boiled with herbs then breadcrumbed. Hartley 1954 explains how they were once stewed with wine or vinegar and served with mustard, lemon or anchovy.

Original Receipt in 'English Housewifry' by Elizabeth Moxon, 1764 (Moxon 1764)

75. To make a Fricassy of PIG'S EARS.
Take three or four pig's ears as large as you would have your dish in bigness, clean and boil them very tender, cut them in small pieces the length of your finger, and fry them with butter till they be brown; so put them into a stew-pan with a little brown gravy, a lump of butter, a spoonful of vinegar, and a little mustard and salt, thicken'd with flour; take two or three pig's feet and boil them very tender, fit for eating, then cut them in two and take out the large bones, dip them in egg, and strew over them a few bread-crumbs, season them with pepper and salt; you may either fry or broil them, and lay them in the middle of your dish with the pig's ears.
They are proper for a side-dish.

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