| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Lithuanian | 1 | Servings | ||
INGREDIENTS
| 3 | lb | Pigs feet, cut in half |
| lengthwise | ||
| Water | ||
| 1 | T | Salt |
| 15 | Black peppercorns, up to 18 | |
| 2 | Ribs of celery, including | |
| leaves cut into large | ||
| chunks | ||
| 1 | Yellow onion, peeled | |
| 1 | Carrot, scrubbed and cut | |
| into about 4 pieces |
INSTRUCTIONS
Here are four traditional Lithuanian recipes from my files. ( I run a small catering business specializing in ethnic foods.) Most of these are family recipes from Lithuanian friends. I think one is from an old church cookbook from a church that is predominantly Lithuanian. Singe the feet by holding over a gas flame. Then was, place in a stock pot and bring to a boil. Boil for about three minutes. Then pour off the water. Add fresh water, salt, and 9 to 12 peppercorns, celery, onion and carrots and return to boil. Simmer slowly for about two hours, until meat starts to become tender. Remove from heat. Discard vegetables and pepper corns. Allow to cool until fat congeals at top. Skim off fat layer. Add Take out meat and vegetables and allow cooling liquid to cool so you can skim fat. Add six fresh black pepper corns and return to boiling. Reduce heat and simmer for another two to three hours, until bones are falling apart. Let cool and skim fat. Then pour into soup dishes -- about 1 1/2 inches deep, making sure feet are covered with liquid -- and refrigerate overnight covered with plastic wrap or foil. (If you choose you may separate meat and bones once the pigs feet are cool enough to handle, then pour meat and liquid into bowls and refrigerate. Deboning, however, is not necessary -- and not really traditional.) Serve with fresh baked rye bread, and whipped unsalted butter (for those who want it.) Posted to Recipe Archive - 15 Sep 96 submitted by: Grayjackl@aol.com
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