|The Whole Beast: Nose to Tail Eating|
|by Fergus Henderson|
The Whole Beast: Nose to Tail Eating is a certified "foodie" classic. In it, Fergus Henderson -- whose London restaurant, St.
1 - 9 of 9 for pigs tails
Season meat with seasoning salt, pepper, minced onions, and garlic. Place meat in pressure cooker, cover meat with water and stir cassreep in. Cook ...
If hogshead is used, eyes and other meats are optional. Place all meats in large pot, cover with water and vinegar, place top on pot and boil under ...
Boil smoke meat until tender, clean grease leaf by leaf, then slice in 1/2 inch thick pieces and place them into the pot with meat. If water boils ...
Wash and cook pig portions in salt, ... refrigerator approximately 2 hours, cut and serve as appetizer (serve with hard cheese and crackers if desired).
Let beans soak ... your taste, boil pig tail at same time ... on, cook pig tails until tender, fry ... and one stick of butter, cook another hour on low.
In a large ... until tender the pig tails. If water ... peas are soft, mix flour and 1/2 cup of juices from the pot, then pour back into pot and add butter.
Soak pig's tail, pig's snout ... salt beef and ham. One to two pounds of cooked, chopped crab or lobster should be added to the kalalloo prior to cooking.
Cook pigtails separately. Boil salted pigtails until salt is out. Cook until tender. Place creamed spinach in 3 quart saucepan. Add okra, crabs, ...
Wash greens several ... in colander. Rinse pig tails. Cook pig ... over cook. Cook over low heat so greens will simmer. Do not add large amounts of water.
top of page