Stuffed Pig's Feet
|Breadcrumbs||1⁄2 Cup (8 tbs)|
|Fat||1 Cup (16 tbs) (for frying)|
|Cooked onions||2 Tablespoon, finely chopped|
|Oiled butter||1 Tablespoon|
|Powdered sage||1⁄2 Teaspoon|
|Mixed mustard||1⁄2 Teaspoon|
Put the feet into a saucepan with 1 teasp salt.
Cover with cold water and simmer for about 3 hr. Mix the ingredients for the stuffing.
When the feet are done, split them, remove the bones and press the stuffing into the cavities.
Replace the halves together and press between 2 dishes with a weight on top until cold.
When ready for use, cut the feet into slices about 1 in thick.
Roll each piece in flour and brush with beaten egg and coat with breadcrumbs.
Fry in hot fat until golden brown.
Serve hot garnished with parsley.