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 OR 1 small celery root 2 bay leaves 5 peppercorns 3 whole allspice 2 cloves garlic, crushed (optional) water 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.