Catholic Recipe: Jellied Pigs' Feet
Also Called: Studenina
DIRECTIONS
Singe pigs' feet and wash them. Put in a deep saucepan; add water to cover. Bring to a boil, drain. Cover with fresh water; bring to boil again; skim top. Add garlic, seasonings. Simmer 4 hours, until meat falls from bones. Remove bones. Pour into dishes; reserve until jellied. Serve as for head cheese. Yield, 4 servings
Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
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