Simmered pig's feet
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5¼ | gallon | WATER; BOILING |
| 64 | pounds | PIGS FEET FZ |
| 2 | teaspoons | GARLIC DEHY GRA |
| 3 | pounds | ONIONS DRY |
| 3 | tablespoons | PEPPER BLACK 1 LB CN |
| 9 | BAY LEAVES | |
| 2¾ | gallon | VINEGAR CIDER |
| 6 | tablespoons | SALT TABLE 5LB |
Directions
1. PLACE 64 LB FROZEN PIGS' FEET IN STOCK POT OR STEAM-JACKETED KETTLE.
ADD
WATER, SALT, BAY LEAVES, GARIC, RED PEPPERS, AND ONIONS. COVER; BRING TO A BOIL; REDUCE HEAT; SIMMER 2½ HOURS OR UNTIL TENDER.
2. PLACE PIGS' FEET IN SERVING PANS. ADD ENOUGH COOKING LIQUID TO HALF COVE
PIGS' FEET. REMOVE BAY LEAVES BEFORE SERVING. EACH PORTION: 1 PIG'S FOOT.
:
NOTE: 1. IN STEP 1, 2 ¾ OZ (2 ⅔ TBSP-8 CLOVES) DRY MINCED GARLIC MAY BE
USED.
2. IN STEP 1, 3 LB 6 OZ DRY ONIONS A.P. WILL YIELD 3 LB QUARTERED DRY ONIONS.
3. IN STEP 1, 6 OZ (2 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11.
4. IF DESIRED, SERVE WITH HOT SAUCE AND VINEGAR.
Recipe Number: L10001
SERVING SIZE: 1 PIG'S FO
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .