Pig’s Ears Schweinkohren
Soak two pig’s ears for four hours, then simmer gently for two.
Dry carefully and brush with melted butter.
Roll the ears in breadcrumbs, to which grated nutmeg, mixed dried herbs, salt and pepper have been added.
Fry for fifteen minutes in boiling fat.
Serve with caper sauce.
German Cooking, 1953, Robin Howe