Prep 15 mins
Cook 4 hrs
This is from a very old Austrian cookbook and I've translated it and posted it for someone on the forum who requested it. I haven't tried the recipe myself.
- 1 pork trotters or 1 calf foot, chopped
- 1⁄2 pig head or 1⁄2 calf's head, chopped
- 4 pints water
- 1 large onion
- 2 carrots
- 2 cloves
- peppercorn, to taste
- salt, to taste
- parsley, to taste
- 2 stalks celery
- 2 bay leaves
- 1⁄2 cup vinegar
- smoked pork tongue or pork, to taste
- chopped pickle
- sliced hardboiled egg
- Put pig's trotter or calf foot pieces and calf's or pig's head pieces in a large saucepan.
- Remove the brains first and save for something else.
- Cover with 4 pints of water and add onion, carrots, cloves, peppercorns, salt, parsley celery, bay leaves and 1/2 cup vinegar.
- Bring to a boil, then simmer for about three hours or until the meat is very tender.
- Strain liquid into a bowl and cool.
- Remove the meat from the bones and chop finely.
- Add smoked tongue or pork (or even bacon, possibly), cut into small pieces.
- Skim the fat from the cooled liquid and add liquid to the chopped meat in the pan.
- Bring to a boil and then remove from heat.
- Cool, stirring frequently.
- Once cooled, add chopped pickles, capers and hard-boiled eggs.
- Taste the liquid for seasoning, adding more vinegar if needed.
- Pour into wetted mold and leave to set in a cold place (I assume a refrigerator would be ok too).
- Turn out of the mold and serve cut in slices, sprinkled with finely chopped onion and oil and vinegar.