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Pig's Feet and Ears Soused

A dish of boiled pig's feet and ears, salted, then fried in batter and served with melted butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Pig's Feet and Ears Soused

Ingredients

Directions

Prepare

  1. Clean the pig's feet and ears.

  2. Boil them until tender.

  3. Split the feet and place them in a mixture of salt and water.

Fry and serve

  1. When ready to serve, dry them well with a cloth.

  2. Dip the feet and ears in batter and fry until golden.

  3. Serve with melted butter in a small dish.

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.

Explore the science

What each ingredient does

Pig's feet
Gelatinous connective tissue that becomes tender and rich after boiling.
Pig's ears
Cartilage and skin that soften during boiling, giving a chewy texture.
Batter
Forms a crisp golden coating that seals in moisture during frying.
Melted butter
Adds richness and fat that complements the fried coating.

The step that matters

Dry them well before frying. Surface moisture turns to steam in hot oil, which can make the batter soggy, greasy or prone to spattering. Thorough drying lets the batter brown and crisp evenly.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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