2 1/2 or 3 lbs. of small or medium sized pigs feet, scrubbed clean and
split
2 medium sized oinions, peeled
2 large carrots, sliced
3 cloves of peeled whole garlic
2 tsp. of good Hungarian paprika
2 tsp. of salt
1 Tbs. of mixed spice

Put pigs feet into 2 quarts of water and bring to a boil. Throw away
water. Wash off feet in cold water.

Add another 2 quarts of cold water and the onions, carrots, garlic,
paprika, salt and mixed spice.

NOTE: If you like a very firm jelly or aspic, add some veal bones
when you cook the feet.

Cook for about 3 hours or until feet become tender. Keep skimming the
water to keep the broth clear.

Put feet into a serving dish that will fit into the refrigerator. Strain
the broth and then pour over the feet, and chill. Sprinkle with some
paprika.

Serve with a good hearty bread, pickled peppers, good German beer, and a
small decanter of good vinegar to sprinkle on feet if desired.

Serves 5 to 7.

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