How to Make Pigs' Pettitoes - The Victorian Way
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- Опубліковано 19 жов 2024
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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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We hope you enjoy your visit to Mrs Crocombe's kitchen. Here are the answers to some questions you might have, from Dr Annie Gray...
• Did people actually eat this?
We assume so. You can never know for certain that any given recipe was cooked - just because it appears in a cookery book, printed or manuscript, is no guarantee it was made, or made as written. However, there are a lot of broadly similar recipes for pettitoes from the 18th century to the early 20th century, and so it seems likely it was not only eaten, but widely enjoyed. Earlier recipes are more of a savoury stew: this version is typically Victorian, in that it is slimmed down and rather less sophisticated than earlier iterations.
• Why was ham the most expensive part of the pig?
Many people kept pigs, both in urban and rural contexts. When pig-killing time came along, the offal, which didn’t keep well, would be the first to be consumed (or made into sausages), followed by other small cuts of meat. The haunches, which were the biggest single joints, would be cured by dry salting or brining, before being smoked to become hams. This took both time and expertise, inevitably pushing the price up. In many cases, the hams would be sold to provide money to buy the next pig. Mrs Crocombe would not have cured her own hams at Audley End, but she probably knew how to do it from her time training with her brother, who farmed in Devon. Ham was much used in the upper-class Victorian kitchen, both in stocks and sauces, and in forcemeats (stuffings).
• Did I hear right - servants at Audley End had 1lb (450g) of meat a day?
You did indeed hear correctly. Meat was very prestigious in Victorian Britain, largely because very few people could afford to eat it very often. If you were one of the minority of servants who succeeded in getting a position in a country house, you were well cared for. That said, country house owners had to offer decent perks, such as lots of meat, because their country houses were often inaccessible, and they struggled to find staff who were both experienced and willing to live for part of the year at some distance from any amenities. The meat eaten by servants would have been plainly prepared - usually poached or made into a stew - and was generally cheaper cuts or game such as rabbit which was plentiful and free.
• Mrs Crocombe says Mary Ann would normally make this - what exactly was her role?
As the first kitchenmaid, Mary Ann would have been in charge of servants’ food. The lower servants ate plainly, often boiled (poached) joints of meat plus lots of vegetables and a basic gravy for dinner, and a lot of bread and cheese and ham for supper and tea, plus some basic cakes. The upper servants also ate any remains from the family table which could not be reworked into other dishes, plus sometimes dishes of their own. It was good training for working in a lower status household than Audley End, as servants were notoriously fussy eaters. Mary Ann would also have assisted Mrs Crocombe as she trained to be a cook herself.
• Who are the other servants Mrs Crocombe references? Will we ever meet them?
You’ve met some of the other servants Mrs Crocombe mentions. Mr Lincoln and Mrs Warwick both feature in Victorian Way episodes. Both Lord and Lady Braybrooke had their own personal servants, but we do not know who was Lord Braybrooke’s valet in 1881 - either he was away on census night, or he had just left and was yet to be replaced.
• Why doesn’t Mrs Crocombe use a mincing machine?
Because she prefers to have minced meat (i.e. finely shredded) rather than textureless pink goo. Mincing machines were a real leap forward for quickly processing meat into patties and forcemeats, but they tended to obliterate whatever was put into them.
• What’s the hot plate Mrs Crocombe uses to keep things warm?
It’s a really simple Victorian copper hot plate - you pour boiling water into the copper bowl at the bottom, and on top is a ceramic plate. There’s then a lid to over it. Ours is original and very useful.
What do they call the chopping knife Mrs Crocombe was using?
Great details. Thank you.
My grandmother cooked lamb offal by boiling the heart and liver with the feet, then mincing the meat and adding loads of parsley. The liquid was cooked down, then poured over the meat in a mould. Once cooled and gelled, it would be served cold for lunches.
More of the Tall tales please ( hers )
Everything but the oink
Me soaking my feet after a long walk: "my trotters need to continue to simmer for just over an hour"
I applaud Mrs. Crocombe's professionalism. Her voice is confident, but, by the way she looks at those ingredients, I know she's cursing Mary Ann for taking a half day.
There are absolutely a couple times she looks revolted. LOL The words can lie but the face stays true.
Pish! Of all people Mrs.Crombe understands the importance of filial visits.
Hmmm🤔, I'm not sure she's making it just because Maryanne is away. It seems to me that this could have been made the day before or the morning of her half day... especially the mincing of the cooked heart and liver and the hours of boiling the trotters. Finishing the gravy and a warming everything up would have only taken minutes and could have been done by an under kitchen maid. 💖🌞🌵😷
Not everyone can cook liver and not every one wants to handle it. I personally love liver, can cook liver and am not put off by the feel of it. I completely understand why some people have trouble with the texture. I am not big on beef's lung myself for a very similar reason.
Beef lungs have 1g/kg of bad cholesterol, which is a lot. Reason why I tried paru goreng only once, despite loving offal and being able to buy them for a song from the local butcher. Which is a pity, because they are loaded with protein.
"They are rather practical, as you can feed them anything"
Just like lower servants lol.
😂😂😂💀
ouch
Best comment
SAVAGE! Because Mary Anne went to see her brother, you don't have to feed her anything.
Don't kid yourself! Food in the servants' hall of high end houses was perfectly adequate both in quality and quantity.
1:20. That’s the Mrs Crocombe we know and love. “They are rather practical as you could feed them anything”. Wait, the pigs or the middle class?
yes
Lol
Oh dear!😂😂😂😂
WELL... 😭😭
“Pigs’ Pettitoes” is such a dainty name for this dish. It sounds like an ingredient a whimsical witch would require for a potion!
Eye of newt, powdered hen’s teeth
And then it’s actually cat food from Hell lmao
“Always make sure that your butcher scalds and debristles your trotters”. Thanks, Mrs Crocombe, will do!
Opening with, "I trust you are well," makes this sound almost as though this is a letter, as adapted for television - showing her speaking the lines and making the recipe, as the recipient would be mentally picturing while they read them.
This is the first time I've seen Mrs. Crocombe throw SHADE at the ingredients!
Oh she does…onions and garlic cause bad breath and bloating don’t forget, and are associated with the poor! And don’t you know too much orange flower water will cheapen a dish??
I must say this is one of the few dishes on this programme that I wouldn't touch with a stick...
It's so cool to see the ways less expensive meats were prepared. I often find the videos of food for the servants table to be even more interesting than the ones for the family, because they say a lot more about what the middle class probably ate.
My grandfather would always tell me, "You eat every part of the pig except the squeal." I think Mrs Crocombe would agree with that sentiment!
The name dispute is giving me life. "What geese have to do I don't know" 🤣
I can't decide what's more impressive: Mrs. Crocombe's ability to turn pig's feet and liver into a delicious dish, or my ability to watch the video without losing my appetite. Victorian culinary skills at their finest!
What are you talking about, pigs feet and liver are considered some of there best parts. Especially if you take the time to simmer/boil the pigs feel for their collagen. It makes a sort of early form of jelly. Very expensive.
Pigeon pie...feet are decoration. This dish...feet are the main ingredient. I ❤️ Mrs. C.
This is my favorite type of content from the Victorian Way: the dish is radically different from anything I might cook, and is made even richer by a ladle full of social history. Thank you for helping me to feel like I’ve touched the Victorian world in a way that no book could achieve. I also love the answered questions, and hope you will continue to include that in future episodes.
In some places in Latinamerica we call them "manitas de cerdo" which literally means "pig's little hands" 😁🐷 While not many like them nowadays, it used to be a treat on my granny's table back in the day. So many beautiful memories 😊❤
Me who loves liver and has anemia issues: I will gladly nom all the livers for you.
Thank you for giving us an offal dish. Offal is a challenge to use, but rich in nutrients.
what's your go-to liver dish? Mine is sliced and stir fried with garlic. It's really good but it's not the good kind of fat and I have high blood cholesterol so I only have it once in a very long while.
I should think Mrs C was fighting off every cat in the neighbourhood when she made that!! Broom at the ready! 🧹 🐈
I was also thinking that mash looked like cat food! Lol
I would eat everything prepared in Mrs Cocrombe Victorian kitchen, even liver and pig feet. Greetings from northwest Mexico.
I'm sorry this is the lease appetizing dish I've ever seen being prepared on this channel.
Good plain healthy food, Kudos for Mrs Crocombe not flinching when she sliced up the liver..Bravo!!
In México we have something like this but first marinated in a sauce made of different dried chiles and we deep fry the trotters until crispy.
Thank you English Heritage and Kathy and Annie.. I've missed these visits with Mrs. Crocombe. I wish she could visit more often..!
I wish that too. Though she is very busy and allowances must be made to accommodate others' schedules.
I agree and understand completely..!
From the thumbnail I thought I was going to enjoy a Victorian Poutine and here we are...
The sadness I felt...
This is the fantastic combination of an original recipe and the cozy style of presentation. Missed Mrs Crocombe so much!
Mrs. Crocombe could probably turn an old boot into a Victorian delicacy. If she can make pig's feet and liver look tasty, there's hope for my cooking skills yet!
Starving sailors in the 1700s did eat leather lol
Coming from a country where offal has a long standing tradition in the traditional foods (Austria) a few tipps:
- if you can't find trotta, just make it with liver and heart, these taste great when prepare well; my grandma used to grill iver with onion and a bit of cognac
- add parsley and a bit lemon zest to the meats to give it a fresher/ more modern taste, as well as fresh thyme
- sewat the onions in the fat of the bacon until yellow to make the meat's taste pop a bit more
- side dishes may include roast potatoes, salads, crispy polenta or rice
- if you make more soup, add some grains and veg and you have a hearty stew that also will taste nicely
I'm glad to see this recipe. Anyone who loves old cookbooks has come across pettitoes more than once. I've made this recipe before, and while it's delicious, it's very rich for modern tastes.
I don't think anybody here is going to be making this, but it is fascinating to hear about how the sittings go with the upper and lower servants tables and how this is somehow only worthy of the upper servants table as a treat. It is amazing how the pecking order works.
My gran used to make pigs trotters as a treat when we were kids. My brother noped out but for me, food was food and I ate and enjoyed them. They take a good deal of picking over to get all the meat - a great way to keep a kid quiet for half an hour! Sadly nowhere seems to sell them any more but if I saw them in a butcher's shop I'd be sore tempted for nostalgia's sake :)
Well, I can't say that I'm anxious to try this one myself, but the preparation was quite interesting. Always so nice to see you Mrs. Crocombe!
02:06 "and so I thought I would serve it to the upper servants as a treat" sounds like a sarcastic tone to introduce a new method of torture.
No matter what she's making she provides a heaping serving of information and attitude!
Mrs Crocombe to the rescue when you don't have ideas for supper!! I absolutely adore this series, thank you for all your love for Victorian age history and the effort that you put in every time!! ❤
Another wonderful video! My mother was a frugal but excellent cook-we ate all kinds of offal all the time including liver, kidneys, heart and even tongue + oxtails (they were cheap then but are expensive now.
NGL the ASMR of the squelching pig liver really did churn my stomach a good one.
"I thought I'd serve it as a treat" followed by a smash cut to the pig's heart. Brilliant editing. 😂 And congrats on taking the "disgusting Victorian foods" count to a whole new level!
Heart tastes like lean meat, and about same texture. Makes good hamburger with some fattier cuts mixed in. Also great in stew
@@Fridelain and unlike beef liver, which has a really strong flavor and dense texture, pork liver has a lot milder flavor as well as a softer texture.
@@transsnack I prefer veal or lamb liver, but pork is acceptable with fried onions and bacon.
Now I wouldn't call this meal disgusting, but it does look a little bland.
Yay, she’s back! Cooking something I’d never make or eat, but I’m captivated!
Always a pleasure to visit Mrs. Crocombe!
You can hear the scorn at the scullery maid forcing Mrs. Crocombe to do the lowest servant's work.
Hurray, Mrs Crocombe is back to cook, inform and entertain us!
There’s something so comforting about hearing the intro music and seeing Mrs. Crocombe adjust her specs to get started. Warms me every time.
These videos never fail to make me feel better, after a lot of really difficult things happen it’s so lovely to immerse myself in a short video that’s so relaxing
Everything you said plus it makes me grateful that I get to choose my menu. 💖🌞🌵
Thank you for those descriptions- really enjoy learning about this era
I'm not sure how I forgot about this channel, it's still one of my favorite cooking shows.
Like many Victorian dishes, the sight of this one made me queezy, but it reminded me of my grandmother's cooking very much. Well done!
It's great to visit the manor again! It's always fascinating to watch you work.
The youtube gods have smiled on us today. I have to imagine the actress' internal monologue while filming was the same as mine while watching- "don't vomit don't vomit don't look like you want to vomit, you're at work, you need to be professional, hg- don't vomit don't vomit".
Pig feet are good, no need to worry.
Love starting my day with a recipe from Mrs. Crocombe!
I love how informative this channel is. It gives a lot of insight as to what sort of foods were eaten and what it was like for servants in rich households. Always loved history.
It's always a good day, when there's more Mrs. Crocombe! Love the sass and historical context!
"And there we go, Pigs Pettitoes. May god have mercy on our souls."
She's so iconic.
Thank you, always enjoy Mrs Crocombe and this was no exception.
Heart is so tough and chewy. It is so interesting seeing them prepare it back in the day.
Always an interesting time with Mrs. C! Thanks for the answers as well.
It's always interesting to watch Mrs Crocombe prepare a dish.
I hope Mr Lincoln enjoyed his treat!
Oh, what a great afternoon I'm having. Mrs Crocombe is here again, my parcel arrived intact in just 2 days, and it's Indian takeaway evening! I really look forward to seeing Mrs Crocombe, so thank you, thank you for another enjoyable video.😊❤
It's been so long. Love to have the format back
Thank you ! Wonderful as always. And very much needed.
Mrs. Crocombe! I love seeing the servants meals as well as the fancy ones❤
Audely end is one of mine and my family's favourite place to visit with our membership, even been lucky enough to meet the wonderful Mrs Crocombe more than once 😍.
So glad to see Mrs. Crocombe is back with all her glory.
I love this format so much! It's my comfort channel ❤
Yay!!! Mrs. Crocombe is back to bless us with a new recipe. 🙏
If you could have heard the squeal I let out when I saw this video... The queen is back!
[Handling the pig liver] Hold it together, Kathy, hold it together.
I love these videos. They give me so much joy.
It would be great to have a video on the kitchen staff and all their duties at once
When in doubt...GET THE SCULLERY MAID TO DO IT! 😂😂😂
Just made this for my family. A huge success! the kids loved the pigs feet!
Love this series! Keep up the good work! Hello from Florida 🌴🐊☀️
2:29 - I was almost falling asleep when I heard this statement! I legit jumped in horror! 🙈
Thanks for making all of these videos 💛 I really enjoy them
Yay Mrs. Crocombe is back! She and Kathy are such icons!❤
Mrs Crocombe’s voice is always therapeutic
My joy when I logged on to find a new video from Mrs. Crocombe!
Love the way Mrs Crocombe says "Pettitoes" 😂 Just wish we didn't have to wait so long for a Crocombe episode ❤
I’m so glad the iconic mrs Crocombe is back with a new recipe! Never heard of this one before
This one was very interesting - usually dishes like this are presented as oddities today, so it was good to see it contextualized here. Thank you!
Oh, marvellous video as usual! Thank you to the entire crew for continuing to make these masterpieces✨
The upper servants get fancy fresh dog food, while the lower servants only get dried kibble.
It's absolutely delightful to see Mrs. Crocombe back! While I don't think that I would enjoy it dish is very rich in iron & B vitamins. Looking for to seeing more from our favorite British Cook😊
It's so nice to have Mrs Crocombe back in the kitchen 💗
Hurray! New upload! This made my morning , thank you!
It is always such a delight to be greeted by mrs crocombe in the kitchen!
What could be better than waking up to a new Mrs. Crocombe video!
You always know it's going to be a good day when a new Mrs. Crocombe video is released.
I love seeing more of the character here, its very fun to hear the discussion on what the name of this dish means
Thank you again, Mrs Crocombe for a wonderful look into the very interesting culinary practices of the Victorian age.
I'm surprised how much the hoof softens up. It looks pretty tender after cooking, instead of tough.
How does one eat that? I never thought there was much meat on them.
No way! I just read this recipe in a cookbook for the first time two days ago, and wondered HOW it worked! Thank you!
I love watching Mrs. Crocombe’s videos. They are soothing while my mind is in termoil. Some of the recipes are interesting to me while some just make me say what…lol. Thank you for this glimpse into the past.
Best way to end the night: watching my favorite cook prepare a meal I’ll never get to eat. Beautiful as always. ❤❤
Always wonderful to see the Victorian Way. It's interesting to see the servants meals as well.
It's impressive how they used every bit of the pig. Thank you for the show notes, too. They are equally, if not more entertaining, than the video
Absolutely revolting 😂😂😂😂😂, but cooked to perfection by Mrs Crocombe as always 🥰😊
Greetings to you Mrs Crocombe from this humble peasant from across the ocean in the colonies of Canada. I hope all is well. Grovelling thanks for sharing this lovely recipe.
That looks delicious! Pity offal isn’t in fashion anymore, and rather difficult to find. I remember my mother making a lovely brawn with pigs' trotters and vegetables. Thank you for bringing back memories of a simpler time.
Check for trotters at an ethnic grocery. I find a much wider range of cuts there!
Idk where to get raw pigs feet outside of a real butcher shop. But pickled pigs feet still seem to be going strong
Absolutely fabulous. Upper servants had lots of protein and vitamins with this!
On the on hand, this is a fascinating recipe, the epitome of the "waste not, want not" mentality and I love that. On the other, those trotters are hairy! No shot, I'm sorry. This is something that I don't think I could get myself to eat unless I was starving. I am eternally grateful that I live in the modern day where I can afford other options... Lol