How to Make Pigs' Pettitoes — The Victorian Way

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Today, Mrs Crocombe is preparing Pigs' Pettitoes — a rich stew for the upper servants' table. One of Mr Lincoln the Butler's favourite recipes, this is a meaty dish which uses the offal of the pig as well as the meat, and is thoroughly Victorian in its presentation.

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INGREDIENTS
For this recipe, you will need...
• 1 rasher of bacon
• 1 small onion
• 1 blade of mace (or ground mace)
• 3-4 sprigs of thyme
• 1 UK pint / 20oz thick beef stock
• 4 pigs’ trotters
• 1 pigs’ liver
• 1 pigs’ heart
• 1tbsp of flour mixed with 1tbsp butter and chilled (beurre manié).
• Toasted bread triangles (sippets), to serve.

METHOD
1. Dice the onion and bacon and put them in a saucepan with the rest of the ingredients except the piggie parts. (For more flavour, although not Victorian, gently caramelise the onions in butter first).
2. Slice the liver and heart thickly and add them, along with the trotters. Bring them to a boil, and them simmer for 10-15 minutes.
3. Remove the heart and liver when cooked. Cool enough to handle and then mince finely. Continue to simmer the trotters until they are tender, which will take around 1.5 to 3 hours depending on size. If you have a pressure cooker, you can reduce this to 30-45 minutes. Remove from the pan.
4. Add the minced heart and liver back to the pan along with your butter-flour mix. Bring the whole to a gentle simmer, stirring, until the sauce thickens and is hot through.
5. Remove with a slotted spoon to a hot dish. Split the trotters lengthways.
6. Arrange the dish in concentric circles using a ring mould to mould the heart and liver, with the trotters around the outside, interspersed with toasted bread triangles.
7. Just before serving, pour the gravy into the centre of the dish.

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