| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
| 5 1/4 |
ga |
WATER; BOILING |
| 64 |
lb |
PIGS FEET FZ |
| 2 |
ts |
GARLIC DEHY GRA |
| 3 |
lb |
ONIONS DRY |
| 3 |
tb |
PEPPER BLACK 1 LB CN |
| 9 |
|
BAY LEAVES |
| 2 3/4 |
ga |
VINEGAR CIDER |
| 6 |
tb |
SALT TABLE 5LB |
INSTRUCTIONS
1. PLACE 64 LB FROZEN PIGS' FEET IN STOCK POT OR STEAM-JACKETED KETTLE.
ADD
WATER, SALT, BAY LEAVES, GARIC, RED PEPPERS, AND ONIONS. COVER; BRING TO A
BOIL; REDUCE HEAT; SIMMER 2 1/2 HOURS OR UNTIL TENDER.
2. PLACE PIGS' FEET IN SERVING PANS. ADD ENOUGH COOKING LIQUID TO HALF
COVE
PIGS' FEET. REMOVE BAY LEAVES BEFORE SERVING. EACH PORTION: 1 PIG'S
FOOT.
:
NOTE: 1. IN STEP 1, 2 3/4 OZ (2 2/3 TBSP-8 CLOVES) DRY MINCED GARLIC MAY
BE
USED.
2. IN STEP 1, 3 LB 6 OZ DRY ONIONS A.P. WILL YIELD 3 LB QUARTERED DRY
ONIONS.
3. IN STEP 1, 6 OZ (2 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE
RECIPE NO. A-11.
4. IF DESIRED, SERVE WITH HOT SAUCE AND VINEGAR.
Recipe Number: L10001
SERVING SIZE: 1 PIG'S FO
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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