Recipe - Simmered Pigs Feet

5 One fourth ga WATER; BOILING
64 pound PIGS FEET FZ
2 teaspoon GARLIC DEHY GRA
3 pound ONIONS DRY
3 tablespoon PEPPER BLACK 1 LB CN
9 BAY LEAVES
2 Three fourths ga VINEGAR CIDER
6 tablespoon SALT TABLE 5LB

1. PLACE 64 LB FROZEN PIGS' FEET IN STOCK POT OR STEAMJACKETED KETTLE.
ADD
WATER, SALT, BAY LEAVES, GARIC, RED PEPPERS, AND ONIONS. COVER; BRING TO A
BOIL; REDUCE HEAT; SIMMER 2 One half 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 Three fourths OZ (2 2/3 TBSP8 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. A11.

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, http://www.erols.com/hosey.