|6||Pig's or calve's feet|
|1 large||Onion; sliced|
|1 clove||Garlic; sliced in half|
|2||Dried chile peppers; opt'l|
|1 tablespoon||White vinegar|
Wash, split and blanche the feet. In a large pot add the feet, cover with water and add the other seasonings. Simmer 4 hours. Remove the feet; skin and bone them. Set in a mold. Strain the stock, correct the seasoning and pour over the feet. Chill until the stock gels.
Slice and serve with salt, pepper, mustard and vinegar to taste.
Submitted By JIM WELLER On 09-20-95
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