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Title: Drahli 2 (Jellied Pig's Feet)
Categories: Pork, Ukrainian
Yield: 1 Batch

3 Pig's feet
1 1/2 lb Beef shank; centre cut
1 tb Salt; or more
1 Whole carrot
2 Celery ribs and leaves
1 md Onion
1 cl Garlic
5 Peppercorns
1 Bay leaf

Drahli make an excellent course for either a family or a company
meal. They add variety in shape and texture to a platter of assorted
cold meats when served as an appetizer at cocktails preceding a meal.
The contributor of this recipe prefers a beef rather than a pork
shank for a more flavorful broth and a meatier loaf.

Scrape, trim, and wash the pig's feet very thoroughly. Pat dry and
broil them on all sides under the broiler until they are a delicate
golden color. This will give the finished product a subtle smoked
flavor. If a broiler is not available, place the pig's feet on a bed
of brightly glowing embers of wood or coal, turning them over to
brown evenly on all sides. Then wash thoroughly and scrape the
scorched parts. Cut the feet in half lengthwise. Wash the shank.
Place the feet and the shank in a large kettle, add the salt, and
cover with cold water. Bring to a boil and skim. Cover and simmer
very slowly. This is very important. Rapid boiling will make the
broth milky. After 3 hours of cooking, add the whole vegetables and
spices. Continue simmering until the meat comes off the bones easily.
The total cooking period will take about 6 hours. Strain the meat and
save the broth. Remove all the bones, spices, and vegetables. Cut up
the larger pieces of meat. Arrange the meat in a suitable dish and
mix into it the diced carrot for color. Season the broth to taste and
pour it over the meat. Chill thoroughly. Before serving, remove the
fat from the top. Serve in slices and garnish with sprigs of parsley.

Recipe by Mrs. Mary Symchych, Winnipeg, Manitoba

Recipe FROM: Traditional Ukrainian Cookery, 1976

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