Update my dinner status, I'm making this tonight.
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Place pigs feet, white wine, red wine vinegar and water in large nonreactive pot. Liquid should cover pigs feet by 3 inches; add more water if necessary. Bring to a boil, reduce heat and simmer 30 minutes, skimming every 10 minutes. Add remaining ingredients (except for aspic), partially cover, and continue simmering for 2 hours. Do not let liquid boil or fat will emulsify and make stock cloudy. With a slotted spoon or strainer, carefully remove feet, discarding any stray bones. (Dont worrk if they seem to be falling apart at this point; meat will firm up when chilled.) Set aside to cool for 1 hour. Strain hot stock into a bowl, add sliced carrots and fresh herbs and set aside to cool, allowing fat to rise to the top. Discard cooked vegetables and herbs from stock. Gently arrange cooled pigs feet in 1-gallon nonreactive container. (A glass bowl or jar will show dish best, but a crock pot or plastic bucket will do.) Skim fat off stock, then fish out carrots and herbs. Tuck these into pigs feet. Pour stock through a strainer lined with cheesecloth or a clean dish towel over pigs feet. If stock has set too much to pour, reheat just enough to melt. Cover pigs feet and refrigerate overnight before serving. Will keep refrigerated several weeks as long as pigs feet are covered by aspic. Serve with mustard, cornichons, bread and that bottle of beer. ARKANSAS DEMOCRAT, 1989, "ARKANSAS GOURMET", HELEN AUSTIN FROM "AMERICAN CHARCUTERIE" From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.
