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Ingredients
- 2 1/2 or 3 pounds of small or medium sized pigs feet, scrubbed clean and split
- 2 medium sized onions, peeled
- 2 large carrots, sliced
- 2 large celery stalks, sliced
- 3 cloves of peeled whole garlic
- 2 teaspoon of good Hungarian paprika
- 1/2 teaspoon of cayenne pepper
- 2 teaspoon of salt
- 1 tablespoon of mixed spice
Details
Preparation
Step 1
Put pigs feet into 2 quarts of water and bring to a boil. Throw away water. Wash off feet in cold water.
Add another 2 quarts of cold water and the onions, carrots, garlic, paprika, salt and mixed spice.
Cook for about 3 hours or until feet become tender. Keep skimming the water to keep the broth clear.
Put feet into a serving dish that will fit into the refrigerator. Strain the broth and then pour over the feet, and chill. Sprinkle lightly with paprika and cayenne pepper.
NOTE: If you like a very firm jelly or aspic, add some veal bones when you cook the feet.
Serve with a good hearty bread, pickled peppers, good German beer, and a small decanter of good vinegar to sprinkle on feet if desired.
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