Cassell's dictionary of cookery

Pig's Liver, Fried. — Soak the liver of a freshly-killed pig, and cut it into slices less than half an inch thick. Sprinkle a little pepper and salt over these, and fry them in hot fat until they are brightly browned on both sides. Take them up, put them on a hot dish, and mix a tea-spoonful of flour smoothly with the butter in which they were fried. Moisten with two table-spoonfuls of boiling stock or water and two table-spoonfuls of claret. Stir the gravy over the fire until the sauce is on the point of boiling, add pepper and salt, if required, and pour it over the liver: serve very hot. If liked, one or two sliced onions may be fried with the liver. Time to fry the liver, a quarter of an hour-. Probable cost, Is. 2d. Sufficient for two or three persons. Pig's Pettitoes, or Sucking Pig's Feet, Fried in Batter.— Make a frying batter as follows : — Mix five ounces of flour smoothly with a gill of water and a little salt. Add the well-beaten yolks of two eggs, mixed with two table-spoonfuls of Lucca oil ; beat the batter for five or six minutes, then put it aside for an hour. It ought to be as thick as custard. A few minutes before it is wanted, stir in the whites of the eggs, whisked to a firm froth. Clean the pettitoes thoroughly. Boil them gently in as much broth or water as will cover them, until they are tender. Take them up, dry them well, split them open, dip them into the batter, and fry them in hot butter until they are lightly browned. Serve on a neatly-folded napkin. Time to boil the pettitoes, from twenty to thirty minutes ; to fry, ten minutes. Probable cost, uncertain, pig's pettitoes being generally sold with the pig. Sufficient for two or three persons. Pig's Pettitoes, Stewed.— Cleanse a set of pettitoes thoroughly, and put them into a stewpan, with the heart, the liver, a thin slice of bacon, six or eight peppercorns, a sprig of thyme, half a blade of mace, and as much broth or water as will cover the whole. Simmer gently for a quarter of an hour, then take out the heart and the liver, and mince them finely. Leave the feet until they are tender — they will require to be simmered from twenty to thirty minutes, counting from the time when they first reach the boiling-point. When they are done enough, put the mince back into the stewpan, with a little pepper and salt, a piece of butter rolled in flour, and a table-spoonful of cream. Shake the saucepan over the fire for five or six minutes. Serve the mince in the sauce on a hot dish, split the feet, lay them upon the mince, and garnish with toasted sippets. The pettitoes are generally sold with the pig. Sufficient for two or three persons. Pigs' Tongues. — Trim six or eight pigs' tongues neatly at the root, and rub them well with moist sugar. Leave them for twenty-four hours ; then rub into them a powder, made of four ounces of common salt, two ounces of bay salt, and half an ounce of saltpetre. Turn them daily. They will be ready for use in ten days. If liked, they may be put into sausage-skins, dried, and smoked. Sufficient for one or two persons.