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Different Ivays of Dressing Pigs Feet and Ears

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 16 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 ↓

Different Ivays of Dressing Pigs Feet and Ears

Ingredients

Directions

  1. Clean the pigs feet and ears thoroughly and soak for several hours.

  2. Boil them until tender, then remove and set aside.

  3. In a pot, boil vinegar and a little coarse sea salt with some of the cooking water, then let it cool and pour over the feet and ears.

  4. When ready to serve, dry the feet and ears, cut the feet in half, and slice the ears.

  5. Fry the pieces and serve with butter, mustard, and vinegar.

  6. For a fricassee, cut the feet and ears into neat pieces and boil in a little milk.

  7. Drain the milk, then simmer the pieces in veal broth with onion, mace, and lemon peel.

  8. Before serving, add cream, flour, butter, and salt.

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 + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Mustard + lemontop 11% of all pairs
    Smell alikestrong
    Cooked together3,816 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Vinegar + oniontop 14% of all pairs
    Smell alikemoderate
    Cooked together18,226 recipes

    Shared aroma: acetic acid (sour, vinegar).

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

Swap the mace

How well each one fits the dish's main ingredients (vinegar, butter, mustard, milk, veal, onion, lemon):

  1. Tarragonfits better
  2. Capersfits better
  3. Thymefits better
  4. Macethe original

Fit is the average pairing score against vinegar, butter, mustard, milk, veal, onion, lemon. Candidates are from the same food group and used in at least 100 recipes.

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