SC - Puck's marzipan

[Tollhase1@aol.com]

Stefan, you might want to add this to the pig file in the florilegium!

The following is how I cook pig's maw.
WARNING!!!!  WARNING!!! WARNING!!!
This recipe is not for the unadventurous.  The final product is wonderfully
delicious, and worth the effort, but the first few steps are going to smell to
high heaven, and leave your kitchen smelling like cooking pig's maw for a few
days.  Do Not Try This If Your Roommates Are Going To Rebel At The Smell, or
IF You Live In A Crowded Apartment Complex (That is unless you live in an
Hispanic complex where your neighbors cook menudo.)

I. Clean the maw and wash well in clear water.

2. Place whole maw in a pressure cooker with about 1/2 cup (120 ml) fresh
water and 1 tsp salt.

3. Bring pressure cooker up to 15 lbs. pressure and reduce heat enough to
barely keep the weight jiggling.

4. Simmer at a minimum jiggle for 20 minutes.

5. Remove from heat and allow it to cool to the proper pressure to remove the
lid.  (that is, NO PRESSURE).

6. Drain and remove maw.

7. Pat dry with paper towels or clean cloth.

8. Slice into strips about 1 1/2 to 2 inches wide.

9. Dip in a thin batter made from flour and buttermilk or dredge in plain
flour mixed with salt and pepper.

10. Deep fry in hot oil or lard until golden brown.

11. Serve with biscuits and milk gravy made with some of the drippings.



Easy Milk Gravy

2 TBS. (30 ml.) hot oil, lard, or pan drippings
2 cups (480 ml.)fresh whole milk
2 TBS. (30 ml.) Corn Starch
1/4 cup (60ml.) cold water
Salt and pepper to taste

In a heavy sauce pan combine oil or drippings and milk and bring to a simmer
over low to medium heat, do not boil.  Mix the corn starch with the cold water
and the salt and pepper.  Stir slowly into the milk.  Continue to heat and
stir until gravy is the thickness you desire.

Mordonna
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