1092.—PIG'S KIDNEYS, FRIED. (Fr.—Rôgnons de Porc Frits.)
Ingredients.—2 pig's kidneys, 2 ozs. of butter, 2 shallots or 1 small onion finely-chopped, 1 teaspoonful of finely-chopped parsley, flour, salt and pepper, 1 tablespoonful of mushroom ketchup.
Method.—Remove the skins, and cut the kidneys across into rather thin slices. Heat the butter in a sauté-pan, fry the shallots until lightly browned, then put in the kidney, and add the parsley and a good seasoning of salt and pepper. Toss over the fire for 3 or 4 minutes, then turn on to a hot dish. Sprinkle a little flour on the bottom of the pan, let it brown, then add a little boiling stock or water and seasoning to taste. Boil up, pour over or round the kidney, and serve.
Time.—To fry, 3 or 4 minutes. Average Cost, 4d. to 6d. each.
1093.—PIG'S PETTITOES, FRIED. (Fr.—Pieds de Porc frits.)
Ingredients.—4 or 8 sucking pigs' feet, frying-batter (see No. 213), stock, frying-fat, parsley.
Method.—Wash the pettitoes thoroughly, then cover them with stock or water, bring to the boil, and simmer gently for about ½ an hour. Split them open, dip them into the batter, and fry in hot fat until nicely browned. Drain, and serve garnished with crisply-fried parsley.
Time.—About 1 hour. Average Cost, uncertain, being seldom sold separately.
1094.—PIG'S PETTITOES, STEWED. (Fr.—Pieds de Porc en ragoût.)
Ingredients.—8 sucking-pigs' feet, the heart and liver of the pig, 1 oz. of butter, 1 tablespoonful of flour, 1 tablespoonful of cream, 6 peppercorns, a small blade of mace, salt and pepper, stock.
Method.—Wash the liver, heart and pettitoes, cover with stock, add the peppercorns and mace, and simmer gently for 20 minutes. Take out the heart and liver and chop them finely, the pettitoes being meanwhile allowed to cook slowly until quite tender. Heat the butter in a stewpan, add the flour, stir and cook gently for 5 minutes, then strain and add ½ a pint of stock. Stir until boiling, season to taste, put in the mince and pettitoes, make thoroughly hot, and stir in the cream. Serve the mince on a hot dish with the feet halved and laid on the top of it.
Time.—About 45 minutes. Average Cost, uncertain, being seldom sold separately. Sufficient for 2 or 3 persons. Seasonable in winter.