To Ragoo Hog’s Feet and Ears


Take your Feet and Ears out of the Pickle they are sous’d in, or boil them till they are tender, then cut them into little long thin Bits about two Inches long and about a Quarter of an Inch thick; put them into your Stew-pan with Half a Pint of good Gravy, a Glass of White wine, a good deal of Mustard, a good Piece of Butter rolled in Flour, and a little Pepper and Salt; stir all together till it is of a fine Thickness, and then dish it up.

Note, They make a very pretty Dish fry’d with Butter and Mustard, and a little good Gravy, if you like it. Then only cut the Feet and Ears in two. You may add Half an Onion, cut small.