Stuffed Pig’s Feet

Preparation info

  • Difficulty


  • 6


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 4 pig’s feet
  • salt
  • 1 tablesp. flour
  • 1 egg
  • breadcrumbs
  • frying fat


  • 2 tablesp. cooked and finely-chopped onion
  • 1 tablesp. breadcrumbs
  • 1 tablesp. oiled butter
  • ½ teasp. salt
  • ½ teasp. powdered sage
  • ½ teasp. mixed mustard
  • ¼ teasp. pepper


Put the feet into a saucepan with 1 teasp. salt. Cover with cold water and simmer for about 3 hr. Mix the ingredients for the stuffing. When the feet are done, split them, remove the bones and press the stuffing into the cavities. Replace the halves together and press between 2 dishes with a weight on top until cold. When ready for use, cut the feet into slices about 1 in. thick. Roll each piece in flour and brush with beaten egg and coat with breadcrumbs. Fry in hot fat until golden brown. Serve hot garnished with parsley.