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4 pig's knuckles
2 pig's feet
1 lg. bay leaf
2 lg. cloves garlic, unpeeled & smashed
1 1/2 tsp. salt
5 to 6 whole peppercorns
4 carrots, slightly cooked & diced

Wash pig's feet and knuckles. Put in large pot and cover with 5 to 6 inches of water. Bring to a boil, uncovered. Simmer, uncovered, skimming surface until water is clear, 30 to 45 minutes.

Place meat in a shallow 8 x 12 inch glass dish. Pour strained broth over it. Add sliced carrots to mixture. When completely jelled, scrape fat from surface.

OPTIONAL: When broth is cooled, pour into individual juice size paper cups. This is a traditional side dish served in Poland at weddings. It is elegantly displayed with lettuce, hard-boiled eggs and colorful garnishes. Serve with cwikla (horseradish beet sauce) and a grinding of black pepper. Yields: 1 1/2 quarts.

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