| 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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