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Feet In Aspic

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ready in: over 5 hrs
serves/makes:   8

recipe id: 83033

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1 1/2 pound pigs' feet or calves feet
1/2 pound lean pork or veal shanks
3 carrots, pared
1 onion, cut in quarters
2 stalks celery
1 small celery root
2 bay leaves
5 peppercorns
3 whole allspice
2 cloves garlic, crushed (optional)
1 tablespoon salt
1/2 cup chopped fresh parsley
1/3 cup vinegar
lemon wedges
parsley sprigs


Have the butcher skin and split pigs' feet.

Cook pigs' feet, pork, vegetables, bay leaves, peppercorns, allspice, garlic, and water to cover in a covered saucepot 2 hours on low heat. Skim off foam and add salt, parsley, and vinegar; cook 2 hours.

Strain off the stock; set aside. Take out pigs' feet and carrots. Discard onion and spices. Dice meat and slice carrots.

Arrange sliced carrots on bottom of an oiled 2-quart mold. Put meat on top of carrots in mold. Add parsley. Pour stock into mold.

Chill until set, at least 4 hours. Skim off fat.

Unmold onto platter. Garnish with lemon wedges and parsley sprigs.

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Nutritional data has not been calculated yet.

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