Souse

4 each pig's feet
2 cups stock
2 cups apple vinegar
2 tbsp. salt
1/2 tsp. pepper
1 tbsp. whole cloves
1 stick cinnamon
1 cup sweet pickles; chopped

The German immigrants to Pennsylvania brought with them the understanding
that an acidic food could offset the richness of many of their meats and
main dishes. Coupled with that was their zest for using everything and
wasting nothing. Pickled pigs' feet, commonly known as "souse," fulfilled
both intents.

Clean feet, scraping them well. Place in deep kettle and cover with salt
water.

Bring to boil, then simmer for about 4 hours or until meat comes easily off
the bone. Cut meat in small pieces and set aside.

Mix together 2 cups cooking stock, vinegar, seasonings and spices. Bring to
boil and continue boiling for 30 minutes.

Strain out spices. Lay chopped meat and pickles in bottom of loaf pan. Pour
boiled liquid over it. Chill completely until mixture congeals and is
thoroughly set. Slice and serve as a salad, side dish or snack.