 Ingredients |
2 or 4 | Pigs feet or Trotters |
| knob | fat | |
| 1 | onion | |
| Plain flour | ||
| salt and pepper |
Method
Use a pressure cooker and heat a knob of fat until hot and fry the chopped onions until brown.
Dip the pigs feet in seasoned flour and fry in the fat. You might need a little more fat.
Cover the pigs feet in stock and add some fresh sage, bayleaf or a bouquet garni.
Pressure at full pressure for 45 minutes.
Just after the war meat was still in short supply but pigs feet were not on ration. Consequently my mother found it easy to pick up a couple of feet from the butcher. When cooked they actually make a delicious hot meal for a very cold day. I like them these days served with Crisp French bread and a pint of good beer.