Pigs’ Feet from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Select young and tender Pigs’ Feet. Clean and scrape well and soak in cold water several hours. Split and crack the feet in several places; put them in a stewpot; cover with cold water and let...
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Cooking tools:
- Stewpot
- Crock
- Chef's knife
- Mixing bowl
- Stove
- Saucepan
Ingredients
- 6 Pigs’ Feet
- 2 Bay Leaves
- 3 Blades of Mace
- A Dozen Whole Cloves
- A Whole Red Pepper Pod
- A Pint of Good Cider Vinegar
- Salt, Pepper and Cayenne to Taste
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