Grilled Pigs' Trotters
|Pig feet||4 Large, cleaned and split lengthwise, and soaked for 24 hours|
|Onion||1 Large, peeled and quartered|
|Carrots||2 , thickly sliced|
|Celery stick||2 , coarsely chopped|
|Dried breadcrumbs||2 Ounce (50 Grams Or 2/3 Cup)|
Put trotters in a large saucepan with vegetables, herbs, and seasoning.
Cover with cold water, and bring to boil.
Remove scum with a slotted spoon, cover and allow to simmer for about 3 hr.
When tender, remove from the pot, and allow to cool.
Bone carefully. (Strain the cooking liquid and set aside for soup.)
Melt butter gently in a saucepan.
Coat trotters with melted butter, and roll in breadcrumbs.
Place trotters under a medium grill, and cook gently until golden.
Serve sizzling hot, with French mustard.