SC - REC: Pig's trotters

[Daniel Phelps]

Trotters are the pig's feet, in the rural south of my childhood they were
and probably still are sold in a large jars bearing the label "pickled pig's
feet".   In my mind's eye I seem to recall one place where those disembodied
pink little hoofettes floated in the jar on the counter along side a jar of
pickled eggs and one of hot sausages.   All of the delicacies, as I recall,
were submerged in liquids of a uniform and particularly vile reddish hue.
It was my remembrance that in such establishments you could get any of the
above plucked right out of the jar as the perfect accompaniment to your six
pack to go. Regarding "other cold meat" I've got no clue.
- -----Original Message-----
From: Seton1355 at aol.com <Seton1355 at aol.com>
To: sca-cooks-digest at Ansteorra.ORG <sca-cooks-digest at Ansteorra.ORG>
Date: Saturday, March 27, 1999 3:35 PM
Subject: SC - REC: Pig's trotters


>I have a question that perhaps some good gentle could answer.  Read the
recipe
>below and comment please:
>1.  What are pigs trotters?  The hoofs?
>2. 'or other cold meat'....does that mean wrap this mixture up in a slice
of
>roast beef or chicken?
>Thanks Phillipa
>From Pleyn Delit
>SAUGEE
>
>Take good spices, that is, ginger, cloves cinnmon and galingale and grind
them
>in a mortar.  Then take a handful of sage and grind well in the same mortar
>well with the spices.
>
>Then take eggs and hard boil them.  Remove the yolk and grind with the
sage.
>Blend with the wine vinegar, cider vinegar or malt vinegar.
>
>Take the egg white and chop finely and add to the sage mixture.  Put in
pig's
>trotters or other cold meat and serve.
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