Feet In Aspic
recipe at a glance
ready in: over 5 hrs
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
3 whole allspice
2 cloves garlic, crushed (optional)
1 tablespoon salt
1/2 cup chopped fresh parsley
1/3 cup vinegar
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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