“PIG’S EARS, LYONNAISE — Singe off all the hair from pig’s ears, scrape and wash well and cut lengthwise into strips. Place them in a saucepan with a little stock, add a small quantity of flour, a few slices of onion fried, salt and pepper to taste. Place the pan over a slow fire and simmer until the ears are thoroughly cooked. Arrange on a dish, add a little lemon juice to the liquor and pour over the ears. Serve with a garnish of fried bread.”

— From Good Things to Eat as Suggested by Rufus: A Collection of Practical Recipes for Preparing Meats, Game, Fowl, Fish, Puddings, Pastries, Etc., by Rufus Estes, Formerly of the Pullman Company Private Car Service, and Present Chef of the Subsidiary Companies of the United States Steel Corporations in Chicago, 1911