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(Lithuanian Style)






2 Pigs Feet, Quartered
2 Quarts Water
1 Large Onion
1 Bay Leaf
1 Teaspoon Sea Salt
3 Each Peppercorns


Singe hair and wash feet.
Place in a pot with other ingredients.
Bring to a boil, then simmer slowly about 2 to 3 hours or until meat separates from the bones
Reduce liquid to about 1/2 of the original quantity.
Strain liquid into a large bowl or mold.
Separate the meat and bones, discarding the bones.
Cut meat into small pieces and add to liquid.
Refrigerate until it's the consistancy of jello
Remove white fat from the surface
Invert onto a serving plate.
Slice and serve cold with vinegar, wedges of lemon, prepared horseradish or mustard.



Get nice pork with bone in. You need the bone to add to the protein in the broth so it will congele. Nicer still, use chicken, bones and all and follow recipe. Or use a combination of chicken and pork. Forget using beef. It will work but doesn't look appetizing. Pork and the chicken will produce a clear broth that congeles and looks pretty appetizing.



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