Franciose Bradette Nimbley

Ragout de Pattes de Porc et Boulettes de Viande
(Pigs’ Feet Stew with Meatballs)

4.5 kg pigs’ feet
15 mL allspice
1 bay leaf
1 kg ground pork
500 g ground beef
1 onion, chopped
125 mL bread crumbs
10 mL dried parsley
1 mL ground ginger
Salt and pepper
75 mL all-purpose flour (approx)

In large saucepan, cover pigs’ feet with 1 L water. Add allspice and bay leaf. Bring to boil; cook for 1-1/2 hours. Skim off scum. Set aside pigs’ feet with cooking liquid.

In large bowl, mix together ground pork and beef, onion, bread crumbs, parsley, ginger, and salt and pepper to taste. Form into meatballs. Roll in shallow dish of flour to coat lightly.

Remove meat from bone of pigs’ feet. Return meat to saucepan of cooking liquid, along with meatballs. Cook over medium heat for 30 minutes.

In skillet over medium heat, brown 75 mL flour, stirring. Stir in 3 to 4 cups water; gradually pour into saucepan and cook, stirring, for about 10 minutes or until stew is thickened. Remove bay leaf.

Tourtière du Québec à la Françoise
Tarte au Sucre at Sirop d’Érable



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