Soused Feet in Ragout
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- feet
- flour
- gravy
- brown flour
- butter
Instructions
- Split the feet in two. Dredge them with flour and fry them until they are a nice brown color.
- Meanwhile, prepare some well-seasoned gravy and thicken it with a mixture of brown flour and butter.
- Stew the fried feet in the thickened gravy for a few minutes.