Jellied Pigs Feet - Ernestine Pioshonka

From: Bless This Food
Sunday School Mothers'Guild
St. Peter's Episcopal Church
Perth Amboy, N. J.
1977


Jellied Pigs Feet
Ernestine Pioshonka

2 pigs feet
2 pigs knuckles
1 1/2 tsp. salt
1 small onion
1 Tbsp. mixed spices
1 bay leaf
1 tsp. vinegar

     Have pigs feet cracked. Wash them in salted water; put in large pot. Cover with cold water.
Bring to a boil for 5 minutes. Take all scum off. Add all ingredients. Simmer about 3 to 4 hours,
until tender.  When meat is tender, strain the broth to a large bowl.  Take meat off the bones
and add to the broth.  Cool overnight.  Before serving, remove the lard from the top. 
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