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Pigs' Feet And Ears Ragout Of

(Meats And Vegetables.) - (The Lady's Own Cookery Book)







Split the feet, and take them out of souse; dip them in eggs, then in

bread-crumbs and chopped parsley; fry them in lard. Drain them; cut the

ears in long narrow slips; flour them; put them into some good gravy;

add ketchup, morels, and pickled mushrooms; stew them into the dish, and

lay on the feet.











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