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.