Jellied pigs knuckles

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Wash knuckles, place in 6 qt. pot. Add cold water to within 2" from top. Over medium heat, bring to boiling point then simmer slowly. As liquid reduces, lower heat to cook slowly. Skim carefully keeping surface clear. after cooking for 1 hour, add 1 tb. salt, 3 to 4 cloves of garlic. DO NOT COVER POT. After liquid simmered for 3 hrs, remove knuckles and meat carefully. In a soup dish arrange boned meat neatly. Strain the broth as you ladle liquid over meat to within 1" from top. Sprinkle with a little paprika, black pepper and keep in refrigerator.

Source: What's Cooking In California, Holy Trinity Romanian Orthodox Church

Brought to you and yours via Nancy O'Brion and her Meal-Master.

Submitted By NANCY O'BRION On 10-26-95

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