*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Meats
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4                    Brined pigs' trotters
    2       x            Carrots
                         Stick celery
    6       fl           Wine vinegar
                         Melted butter
                         Dried breadcrumbs
    1       pn           Allspice
   Get plain pig’s trotters from your butcher and then brine them for 24
   hours. Once they've been brined long enough, bandage them with several
   strips of cheesecloth, or tie them several times around the short way with
   string, since they will try with all their might to fall apart into many
   pieces while cooking. Put into a pot with the vegetables, and cover with
   water and the vinegar. Simmer gently for 6 or 7 hours. Allow to cool in
   the liquid. -- To serve, split the trotter in two the long way and roll in
   melted butter and dried breadcrumbs mixed with a pinch of allspice. Heat
   slowly under a broiler, or in the oven at 350 F, until hot and crisp on
   the outside. Serve with mustard and horseradish for those who like such
   things....and LOTS of wet wipes and paper towels.
   Basic brine for trotters:
   12 1/2 cups water:  3/4 lb sea salt:  3/4 lb brown sugar:  2 oz saltpeter
   (optional):  1 t juniper berries:  small piece ungrated nutmeg:  1 bay
   leaf:  3 sprigs thyme:  1 t black peppercorns:  4 cloves.  Put all
   ingredients in a pan, bring to boiling point, skim and remove from the
   heat.  Let cool.  Add trotters, weight down with a very clean stone or
   other nonreactive weight, and leave for 24 hours.  (The spices are also
   optional if you're in too much of a hurry.)
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