Stuffed pig╒s ears and trotters make marvellous stews. They should be freshened at least 12 hours before being cooked and the stock should not be salted. Put 1 to 1 1/3 gallons of water into a stewpot, add all of the meat except the sausage. Bring to a boil, skim. Cook slowly for 2 1/2 hours then add all vegetables and seasonings. The cabbage should be quartered and blanched in boiling water for 15 minutes. Add the cabbage to the stewpot 20 minutes after the other vegetables, prick the sausage to avoid bursting and add it. Simmer further, 25 minutes before serving, add the potatoes. Serve the meat cut into pieces and the vegetables at the same time. Make a spicy soup out of the stock and the remaining vegetables and serve it in a tureen over slices of stale or toasted bread.
