potato pig's foot stew

1 Servings
5 lb. pig's feet or hocks
8 quarts Water
10  Carrots
1 can Lima beans
1 cup Milk
2 tablespoons Flour
2 teaspoons Curry

In covered pot, boil pig's feet in water until tender. Remove and while cooling cube potatoes with skins retained, slice carrots. Add to boiling water. Add lima beans. Cook vegetables al dente. In last 30 minutes of cooking replace cubed meat. Cream flour in the milk and add, stirring constantly. Season with curry.

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