PIG'S EARS.
How to prepare.—Soak them in warm water for a few minutes, then wash and clean them well, and scrape the hair off, if any.
Boiled.—When prepared, you throw them in boiling water for two minutes and take from the fire; add four onions for four ears, one carrot, salt and pepper; leave just water enough to cover the whole, and when cooked, drain. Serve them on a purée of beans or of lentils.
The same, broiled.—When cleaned, prepared, and cooked as above, just dip them in beaten eggs, roll them in bread-crumbs, place on the gridiron and on the fire, broil for about two or three minutes; then serve them with a maître d'hôtel sauce.