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Title: Drahli (Jellied Pigs Feet)
Categories: Appetizers, Pork, Ukrainian
Yield: 1 Batch

2 Pig's feet
1 Pork shank
1 tb Salt
1 sm Onion
1 md Carrot
5 Peppercorns
1/2 Bay leaf
2 cl Garlic
1 Celery rib with leaves
1 Parsley sprig
Salt
1 tb Vinegar

A well-liked old-time dish and very popular as an appetizer. It may be
prepared in advance and refrigerated until needed.

Wash and scrape the feet and shanks very thoroughly. Wipe dry and
broil on all sides until they are a delicate golden color. Do not
scorch. Should any part become scorched, scrape it and wash well. If
a broiler is not available, place the meat on a bed of brightly
glowing embers of wood or coal, turning the meat over to brown evenly
on all sides. Then wash thoroughly and scrape the scorched parts. Cut
the feet in half lengthwise. Place the meat in a large kettle, add
the salt, cover with cold water, bring to a boil and skim. Cover and
simmer very slowly for about 3 hours. The success of this dish
depends on slow simmering. Rapid boiling makes the liquid milky in
color.

Cut the onion in half, and brown it in an ungreased pan. This
enhances the flavor and color of the broth. Add the onion and the
remaining ingredients, except the vinegar, to the meat, and continue
simmering until the meat comes off the bones easily. Total cooking
time is about 5 hours or longer.

When done, strain, remove the bones, spices, and vegetables except the
carrot. Arrange the meat and chopped carrot in a suitable dish. Add
the vinegar to the broth and season to taste with salt. If a firm
jelly is desired, soften 1 tb gelatine in 1/4 cup of cold water.
Blend it with a small quantity of the hot broth and stir into the
broth. Some cooks prefer to add a clove of crushed garlic to the
broth at this stage rather than to cook it along with the other
ingredients. If this is followed, strain the broth again to remove
all the particles of garlic. Pour over the meat and chill until firm.

Before serving, scrape off all the fat from the top. Serve in slices
and garnish with sprigs of parsley and hard cooked eggs.

Recipe by Mrs. M. Nowosad, Edmonton, Alberta

Recipe FROM: Traditional Ukrainian Cookery, 1976

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