Souse

Directions

1. Use 3 pigs feet or about 2 ibs.
2. Scrape, wash and clean thoroughly.
3. Place in stew pan with onion, chopped celery and cover with cold water.
4. Let it come to a boil, then reduce heat and simmer until meat is tender and comes easily from the bone.
5. Pick meat from the bones, strain liquid, which should measure a scant 3 cups.
6. (If less add water) put meat and liquid into a bowl.
7. Add cider vinegar, salt, black pepper and several thin slices of lemon.
8. Chill overnight, remove surplus fat from the top.
9. Turn out on a platter and serve with lemon slices and parsley.