|Pork shoulder||1 Pound|
|Vinegar||1⁄2 Cup (8 tbs)|
|Diced celery root/Diced celery||1⁄2 Cup (8 tbs)|
|Carrot||1 Small, diced|
|Chopped onion||1 Cup (16 tbs)|
|Diced dill pickles/Sour gherkins||1⁄3 Cup (5.33 tbs)|
|Hard cooked egg||1 , sliced|
1. Place the pigs' feet in a large kettle and add the pork shoulder, water, vinegar, vegetables, spices tied in a cheesecloth bag, and salt. Cover and bring to a boil. Reduce the heat and simmer until the meat is very tender, about three hours.
2. Strain the broth, discard the spice bag and remove the meat from the bones, discarding the bones. Cut the meat into small pieces, add the pickle, cover and refrigerate.
3. Reduce the broth to one quart by boiling it uncovered. Correct the seasonings. Cool and refrigerate overnight.
4. Skim the fat from the top. Examine the broth and, if it has not jellied enough to hold its shape, either reduce the broth more and refrigerate again, or add one tablespoon gelatin softened in one-quarter cup cold water, bring to the boiling broth and stir until dissolved. Cool.
5. Reheat the broth to liquefy; cover the bottom of a loaf pan or mold with a thin layer of the warm broth and chill until set. Garnish with sliced egg and cucumber and add enough warm broth to just cover. Refrigerate until set.
6. Add the reserved meat and pickle mixture to the remaining broth and turn into the pan or mold. Chill until firm. Unmold, garnish with lettuce