Recipes > Meat > Pork > Pig's Pettitoes

Pig's Pettitoes


  • a thin slice of bacon
  • 1 onion
  • 1 blade of mace
  • 6 peppercorns
  • 3 or 4 sprigs of thyme
  • 1 pint of gravy
  • pepper and salt to taste
  • thickening of butter and flour


Put the liver, heart, and pettitoes into a stewpan with the bacon, mace, peppercorns, thyme, onion, and gravy, and simmer these gently for 1/4 hour; then take out the heart and liver, and mince them very fine. Keep stewing the feet until quite tender, which will be in from 20 minutes to 1/2 hour, reckoning from the time that they boiled up first; then put back the minced liver, thicken the gravy with a little butter and flour, season with pepper and salt, and simmer over a gentle fire for 5 minutes, occasionally stirring the contents. Dish the mince, split the feet, and arrange them round alternately with sippets of toasted bread, and pour the gravy in the middle.

Time: Altogether 40 minutes.

Sufficient for 3 or 4 persons.

Seasonable from September to March.


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The Book of Household Management (1861).

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