Pan-Broiled Boneless Pork Feet
Ingredients
- 6 pork feet
- few sprigs parsley
- 2 quart cold water
- salt
- 1 large carrot
- 3 tablespoon whole mixed spices
- 1 medium onion
- bread crumbs
- 3 stalks celery
Directions
- Cover pork feet with cold water; add carrot, onion, celery, salt and spices; simmer gently about 3 hrs or until tender enough for bones to slip out.
- Drain, slip out bones and press into shape with hands.
- Place between two platters with a weight on top; let cool overnight.
- Separate; dip in melted butter; roll in fine bread crumbs.
- Let stand in refrigerator after patting well.
- Pan-broil on lightly greased skillet to a golden brown, turning frequently.
- Garnish with parsley.
Other Information
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Category: Meat
Ingredients: pork feet, parsley, water, salt, carrot, spice, onion, bread crumb, celery
Equipment: measuring spoons, rolling pin, strainer, frying pan
See Also
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Baked Chinook Salmon with Vegetable Dressing
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Contributor: Point Adams Packing Co
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Equipment: measuring cups, measuring spoons, knife, baking dish, oven
Meat Rolls (Rollitos de Carne)
Author: Stout State College Home Economics Club
Source: Stout's Favorites (1955-01-01)
Category: Meat
Ingredients: steak, butter, onion, bread crumb, celery, salt, parsley, water, mushroom, black pepper
Equipment: measuring cups, measuring spoons, knife, stove, pot
Beef Shank Barley Soup
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Category: Meat
Ingredients: beef, carrot, water, onion, salt, parsley, pepper, stock, , barley, celery, Worcestershire sauce
Equipment: measuring cups, measuring spoons
Scotch Stew
Contributor: Mary Cullen's Department, Household Arts Service of the Journal
Source: Food Fashion Revue Cooking School Second Session (1938-01-01)
Category: Meat
Ingredients: lamb, dripping, barley, onion, parsley, celery, salt, water, potato, green bean, carrot
Equipment: measuring cups, measuring spoons, knife, saucepan
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove