| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Penndutch, Pork | 1 | Servings |
INGREDIENTS
| 4 | Pigs' feet | |
| 3 | c | Vinegar |
| 1 | Onion | |
| 12 | Peppercorns, whole, black | |
| 6 | Cloves, whole | |
| 1 | Bay leaf | |
| 1 | tb | Salt |
INSTRUCTIONS
Split the pigs' feet, scrub thoroughly and cover with cold water. Add the vinegar and bring to a boil. Skim off the top. Add seasonings and boil slowly for 2 hours. Cool in liquid and serve cold. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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