Pig's Feet and Ears Soused
Ingredients
Directions
Clean the pig's feet and ears, then boil them until tender.
Split the feet and place them in a mixture of salt and water.
When ready to use, dry them well with a cloth.
Dip the feet and ears in batter and fry them until golden.
Serve with melted butter on the side.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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