Home › Meats › Pigs' Feet in Jelly

Pigs' Feet in Jelly

2 pair feet 3 quarts cold water Salt and pepper 1 cup vinegar 1 teaspoon powdered allspice 1/2 teaspoon powdered cloves Pinch of powdered mace Clean the feet and put them over the fire in the water. Boil slowly until the meat falls from the bones; strain through a colander; return the broth to the kettle and boil until reduced to one pint. Remove all the meat from the bones; cut it into small pieces and add the seasonings. When the broth is reduced, add the meat and vinegar; let simmer two or three minutes; then pour into molds. Serve on the following day, emptying the molded jelly upon a platter and garnishing with parsley or other green.