To make a Ragoo of Pigs-EarsTAKE a quantity of pigs-ears, and boil them in one half wine and the other water; cut them in small pieces, then brown a little butter, and put them in, and a pretty deal of gravy, two anchovies, an eschalot or two, a little mustard, and some slices of lemon, some salt and nutmeg: stew all these together, and shake it up thick. Garnish the dish with barberries.
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Rapitinui get in the cage and I'll give you a treat,
Wed 3 Feb 2010, 3:38,
archived)