Simmered pig's feet

Yield: 100 Servings

Measure 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 \N BAY LEAVES
2¾ gallon VINEGAR CIDER
6 tablespoons SALT TABLE 5LB

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, .

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