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Pigs’ Feet and Ears, Fricassee of

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Mustard and onion match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 9,259 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Pigs’ Feet and Ears, Fricassee of

Ingredients

Directions

  1. Clean the pigs' feet and ears, then boil them until very tender.

  2. Cut them into small shreds, about the length of a finger and a quarter of an inch wide.

  3. Fry the shreds in butter until brown but not hard.

  4. In a stewpan, combine the fried shreds with brown gravy, a piece of butter, vinegar, and enough mustard to flavor strongly.

  5. Add salt to taste and thicken with a little flour.

  6. Add half an onion to the mixture.

  7. Slit the boiled feet down the middle, remove the large bones, and dip them in eggs.

  8. Coat the feet with seasoned bread crumbs, then boil or fry them.

  9. Serve the feet on the ragout and squeeze some lemon juice over the top.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Mustard + oniontop 6% of all pairs
    Smell alikestrong
    Cooked together9,259 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Vinegar + mustardtop 7% of all pairs
    Smell alikemoderate
    Cooked together14,067 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Mustard + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together15,430 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Swap the onion

How well each one fits the dish's main ingredients (butter, vinegar, mustard, flour, egg, bread, pepper):

  1. Shallotfits better
  2. Horseradishfits better
  3. Chivefits better
  4. Onionthe original

Fit is the average pairing score against butter, vinegar, mustard, flour, egg, bread, pepper. Candidates are from the same food group and used in at least 100 recipes.

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