Francoise Bradette Nimbley

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

10 lb pigs’ feet
1 tbsp allspice
1 bay leaf
2 lb ground pork
1 lb ground beef
1 onion, chopped
1/2 cup bread crumbs
2 tsp dried parsley
1/4 tsp ground ginger
Salt and pepper
5 tbsp all-purpose flour (approx)

In large saucepan, cover pigs’ feet with 4 cups 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 5 tbsp 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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