Hog’s Ears Forced

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take four Hog’s Ears and half boil them, or take them soused; make a Force-meat thus: Take half a Pound of Beef-suet, as much Crumbs of Bread, an Anchovy, some Sage, boil and chop very fine a little Parsley, mix all together with the Yolk of an Egg, a little Pepper, flit your Ears very carefully to make a Place for your Scuffing, fill them, flour them, and fry them in fresh Butter, till they are of a fine light Brown; then pour out all the Fat clean, and put to them Half a Pint of Gravy, a Glass of White Wine, three Tea Spoonfuls of Mustard, a Piece of Butter, as big as a Nutmeg rolled in Flour, a little Pepper, a small Onion whole; cover them close, and let them stew softly half an Hour, shaking your Pan now and then. When they are enough, lay them in your Dish, and pour your Sauce over them; but first take out the Onion. This makes a very pretty Dish; but if you would make a fine large Dish, take the Feet, aud cut all the Meat in small thin Pieces, and stew with the Ears. Season with Salt to your Pallat.