- 4 pig’s tails, washed thoroughly
- 21/2 cups pork or vegetable stock
- 1 small onion, chopped coarsely
- 1 carrot, chopped coarsely
- 1 celery stick, sliced
- 1 bay leaf
- 1 egg
- 6 black peppercorns
- Ground black pepper
- ½ tsp. mustard
- 4 tbsp. bread crumbs
- 2 tbsp. oil
- 1 tbsp. margarine
- Put pigs’ tails in an oven proof dish with onion, carrot, celery, bay leaf, and peppercorns, Pour stock on it.
- Cover dish with foil and bake at 350”F until tails are very tender.
- Remove tails from the stock and let cool. (The stock may be strained into a bowl and refrigerated for late use with a soup or casserole)
- Beat egg lightly with mustard
- Season flour with salt and pepper.
- Dust pig’s tails with flour, then roll them in egg and mustard mixture, then in bread crumbs.
- Turn up oven to 400:F.
- Put oil and margarine in a raosting pan. Heat in oven for 5 minutes.
- Add pig’s tails and roast for 15 minutes until brown and crisp. Turn once to make sure they are cooked evenly.
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