Pigs' Feet And Ears Ragout Of

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.