INGREDIENTS

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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