Hog 's Ears Farce
|Pig's ear||4 , cleaned and parboiled in salted water for 3 hours, or until tender|
|Flour||1⁄4 Cup (4 tbs)|
|Meat stock||1 1⁄3 Cup (21.33 tbs)|
|Sherry||1⁄3 Cup (5.33 tbs)|
|Prepared mustard||1 Tablespoon|
|Pepper||To Taste (Black / Cayenne)|
|Anchovy forcemeat||3 Tablespoon|
|Salt anchovy||1 , filleted, soaked in water for 30 minutes, drained and patted dry|
|Sage leaves||6 , chopped|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Suet||1⁄4 Pound, finely chopped|
|Fresh bread crumbs||2 Cup (32 tbs)|
Mix the forcemeat ingredients together, using only a little salt.
Raise the skin on the upper side of each ear and stuff the cavity with the forcemeat.
Fry the ears in 4 tablespoons [60 ml.] of the butter for 10 minutes on each side; pour off the excess fat and drain the ears on paper towels.
In a large pot, melt the rest of the butter and work the flour into it.
Add the stock, sherry, mustard, whole onion and a little black or cayenne pepper.
Add the ears to the pot and cover it tightly.
Stew the ears gently for 30 minutes, shaking the pot often.
When the ears are tender, remove the onion, place the ears carefully in a dish and pour the sauce over them.