Stuffed Pig'S Ears
|Sausage meat||4 Ounce|
|Bread||4 Ounce, soaked in stock|
|Chopped mushrooms/4 oz of stoned olives||4 Ounce|
|Garlic||1 Clove (5 gm)|
Leave the pig's ears for 24 hours covered in coarse salt.
Then wash them well and scald.
Make a stuffing with the sausage meat, bread soaked in stock and then pressed, the chopped mushrooms or olives, the beaten egg, salt, pepper, chopped shallots and the crushed clove of garlic.
Fill the pig's ears with this stuffing; put one ear on top of the other so that the stuffing is firmly contained, and tie up.
Brown the meat in a little fat and simmer for 2 hours on a gentle heat with some carrots, onions, and just enough stock to cover, adding more as it evaporates, and turning the "parcel" over once in the reduced liquor; when it is done there should be just a little thick gravy, not a lot of stock.
Serve with cabbage, sauerkraut, pease pudding, or dried lentils or butter beans, the latter soaked overnight and boiled 3 hours, until tender.