In a large pan, cook pigs feet with water and salt for 1 1/2 hours or until very tender.
Remove pigs feet from liquid and let liquid stand until cold.
Skim fat off top of cold liquid, then add vinegar and spices and bring to a boil.
Pour over pigs feet in a sterile glass jar, and let stand 2 days before eating.
Wash pigs feet.
Boil until meat will slip from bone.
Drain. Place meat in bowl.
Combine vinegar, cloves, salt, pepper, bay leaf and onion.
Boil 30 minutes.
Add 2 cups broth in which the pigs feet were cooked.
Strain.
Pour over pigs feet.
Let stand 3 days.
Cook
4 front pigs feet until you can take the
dd the pigs feet to the seasoned water.
Simmer pigs feet for 3
Scrub feet thoroughly; singe if necessary.
Cover with cold water.
Add vinegar and heat to boiling.
Skim.
Add seasonings and simmer 2 hours.
Cool in liquid and serve cold.
Place pigs
feet,
onion, celery, green pepper, seasonings and vinegar in 8
quart saucepot.
Add 4 cups of water or enough to cover pigs feet.
Bring to a boil.\tReduce to medium heat; cover. Cook 3
hours
or
until pork is tender and meat starts to pull away
from\tthe
bone.
Stir
in
tomato sauce. Simmer
15 minutes.
Serve
immediately
as
pigs
feet
cool quickly.
Makes 4 to 6 servings.
Have butcher split the trotters for you.
Then scrub each one until super clean.
Put the pigs feet and all other ingredients in a large pot and cover with cold water.
Cover tightly and bring to a boil over high heat.
Reduce heat and simmer slowly 3 to 4 hours or until fork-tender.
Be prepared to dine!
Serves 10 to 12.
Brown skin on pigs feet by holding over gas flame.
Wash and scrape well in warm water.
Place in kettle and add enough water to cover well over the meat.
Bring to boil and skim the foam. Lower heat and simmer slowly.
Add garlic, salt, whole peppercorns, onion and paprika.
Simmer until meat is tender and separate from bones, about 4 to 5 hours or 45 minutes in pressure cooker.
Clean pigs' feet.
Combine ingredients.
Cover with water and boil over medium heat until tender.
May be necessary to add water during cooking, however, add a small amount at a time once almost tender.
Allow most of the water to cook out, causing the remaining liquid to be rather sticky.
1. Rinse pigs feet.use knife to remove hairs from pig feet (as if
Boil meats separately until done.
Cook bay leaf, whole pepper and sliced lemon with the pigs feet.
When meat is cooled, skin tongue and remove bones from pigs feet, along with the pepper, bay leaf and lemon slices.
Cut beef and tongue and feet into small pieces and reheat all ingredients in one pot.
Add salt to taste and vinegar if desired.
Pour into loaf pans and chill.
Slice as needed.
This is almost like head cheese, since the pigs feet jell the mixture.
Boil pigs feet
in
water for 25 minutes.
Preheat oven to 350\u00b0.
Grease a large baking pan and place cooked pigs feet onto pan, bone
side
down.
Sprinkle tomatoes and the rest of the ingredients on
top of pigs feet in the above order.
Bake for 40 to
50
minutes,
until skin looks browned and a little crispy. Serve immediately.
Makes 4 to 6 servings.
Take 1 large field, half a dozen children, 2 or 3 small dogs, a pinch of brook and some pebbles.
Mix the children and dogs well; put them on the field, stirring constantly.
Pour the brook over the pebbles.
Sprinkle the field with flowers.
Spread over all a deep, blue sky and bake in the sun.
When brown, set away to cool in the bathtub.
Wash pig's feet well. Cover with cold, salted water. Soak.
Drain. Place in a stockpot. Cover with cold water and simmer 1 hour.
Add vinegar, onion, bay leaves, paprika, red pepper, cloves, dry mustard, celery seed, marjoram, salt and pepper to season. Simmer until tender.
Wash feet and shanks, put in large kettle and cover with water, bring to boiling point and skim.
Add garlic, onion, peppercorns and bay leaf and simmer for about 4 hours or until meat leaves the bone.
Cool.
Remove bones, fat and skin.
Return meat to liquid, add salt and vinegar and pour into loaf or tube pan.
Set in refrigerator overnight or until firm.
Remove fat from top before serving.
Additional vinegar or lemon may be used.
Burn skin of pigs feet by holding over gas flame.
This is optional.
Wash well in warm water, then place in kettle and add enough water to cover well.
Bring to a boil and skim.
Lower heat and simmer slowly.
Add garlic, salt, whole black pepper and onion, which has been sliced.
Cook altogether until bones fall apart from the meat
(about 5 or 6 hours).
Strain and pour into dishes; add meat, cut into pieces and let stand overnight in a cool place.
Before serving, sprinkle with paprika.
Place all ingredients in large dutch oven. Add water to cover pigs feet. Boil until tender. Add more water if necessary. Serve with cornbread.
Mix all together and bring to boiling point.
Scald, scrape and clean feet thoroughly.
Sprinkle lightly with salt and let stand for 4 to 8 hours.
Wash the feet in clean water.
Place them in hot water and cook until tender, but not until meat can be removed from the bone.
Pack feet into clean jars, leaving 1/2-inch headspace. Cover with boiling hot spiced vinegar; adjust lids.
Process in pressure canner at 10 pounds for 75 minutes for pints or quarts.
Mix ingredients together and bring to a boil; set aside. Scald, scrape and clean the pigs feet.
Sprinkle lightly with salt and let stand for 4 to 8 hours.
Wash the feet in clean water; place in hot water and cook until tender, but not long enough for meat to come off the bones.
Pack in jars; cover the boiling vinegar solution.
Process the sealed jars in water for 90 minutes.
ven.
Rinse pig's feet under running water; add to