Basic Preparation of Pig Heads, Feet, Tails, Ears, Snouts

INGREDIENTS

INSTRUCTIONS

Remove any hairs on heads, feet, tails, ears or snouts by singeing over an
open flame or plucking. Scrub well (using a vegetable brush if desired) and
then sprinkle with salt, rubbing it into the skin. Rinse well with cool
water; pat dry  Remove any excess fat. Poultry feet (chicken, duck or
turkey) must be stripped of their outer scaly skin; plunge them in boiling
water for 1 minute, as you would do before peeling tomatoes. Proceed with
recipe.
Step II: Parboiling
Parboil in salted water (1 teaspoon salt for each quart water) for 5
minutes. Drain, discarding water. This step serves the propose of ridding
the meat of running blood as well as clinging meat, fat or bone residue,
thereby adding clarity to sauces.
Source: Allen, Jana, and Margaret Gin (1974) Innards and Other Variety
Meats. San Francisco: 101 Productions.
Collected by Bert Christensen Toronto, Ontario rosewood@interlog.com
http://www.interlog.com/~rosewood

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