12 pickles pig's trotters
1 lg. carrots
1 lg. onion
1 bay leaf
Sm. bunch of mixed parsley & thyme
Water to cover
Salt & pepper

Put all ingredients into a large saucepan, bring to the boil, then simmer for about 2 to 2 1/2 hours. They can be eaten warm from the pot, or cold, when they will be a thick jelly.

A modern refinement is to take meat from the bones, after splitting the foot down the middle. Then roll them in beaten egg mixed with dry mustard powder (about 1 teaspoon for 2 eggs). Dip them in bread crumbs. They are fried in bacon fat on all sides, or heated under a moderate grill, and are delicious. Allow 2 per person.