Jellied Pigs' Feet

Ingredients

• a tablespoon of your favorite condiment
• juice of a lemon
• a few grains powdered cloves

Method

1. 1

   Boil feet according to first half of first recipe.

2. 2

   Take out bones and cut up meat; strain cooking liquor through cloth, season and spice to taste with cayenne, a few grains powdered cloves, a tablespoon of your favorite condiment, and juice of a lemon.

3. 3

   Heat, to blend seasonings, and reduce by boiling if you think necessary; lay meat in a mold, pour liquor over, cool and chill.

4. 4

   Unmold on platter and decorate with servings of potato salad laid on lettuce leaves, cut-up dill pickle, red radishes, and slices of pickled beets.

As published

This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 48. The excerpt below is the record exactly as published.

JELLIED PIGS' FEET Boil feet according to first half of first recipe. Take out bones and cut up meat; strain cooking liquor through cloth, season and spice to taste with cayenne, a few grains powdered cloves, a tablespoon of your favorite condiment, and juice of a lemon

Cook this with the app: pantry check, scaling, and the assistant.