sufficient for 3 or 4 persons
time: altogether 40 minutes
pigs trotters
pigs liver
pigs heart
1 pint gravy
1 thin slice bacon
1 onion
1 blade of mace
6 peppercorns
3-4 sprigs thyme
butter and flour, to thicken
salt and pepper, to taste
Put the liver, heart and trotters into a saucepan with the bacon, mace, peppercorns, thyme, onion and gravy and simmer gently for 15 minutes. Then take out the heart and liver and mince them very finely. Keep stewing the trotters until quite tender, which will be in from 20 to 30 minutes. Then return the minced liver, thicken the gravy with a little butter and flour, season with salt and pepper. Simmer over a low heat for 5 minutes, stirring occasionally. Dish the mince, split the feet and arrange them round alternately with sippets (triangles) of toasted bread and pour the gravy in the middle.
courtesy of: Ken Howells, Birmingham, England / The Foody UK and Ireland / http://thefoody.com
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