| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Pork |
1 |
Servings |
INGREDIENTS
| 1 |
|
Egg |
| 2 |
c |
Flour |
| 2 |
ts |
Baking Powder |
| 1 |
ts |
Salt |
| 1/2 |
c |
Pork feet broth or chicken broth |
| 3 |
|
Pork's feet (up to 4) |
| 2 |
|
Onions |
| 3 |
|
Whole cloves (stick into onions) |
INSTRUCTIONS
PORK' FEET BROTH
Combine all ingredients. Roll as thinly as possible and cut in 1 in.
squares. Drop in about 4 cups boiling broth, lower heat and simmer until
nice and tender. (She couldn't tell me how long that was, maybe 15 min...)
Serve with meatballs or ham.
Pork' feet broth: Cover with water and cook 45 minutes in pressure cooker
or a few hours until meat falls from the bone. Use meat with meatballs stew
and use broth to cook Glissants and to include in with meatballs gravy.
NOTES : Can be frozen after cut and before cooked.
Posted to Bakery-Shoppe Digest V1 #241 by Francine Boucher
<fboucher@sympatico.ca> on Sep 15, 1997
A Message from our Provider:
“To dyslexic atheist: There is a dog”