Roasted Pigs' Tails
Clean, singe and wash the pigs' tails.
Simmer them for about an hour in salted water to which has been added a carrot, an onion pierced with a clove, and a bouquet garni consisting of 2 stalks celery, 2 sprigs parsley, 1/2 bay leaf, 3 peppercorns, 1 clove and 1/4 teaspoon thyme, tied in a cheesecloth bag.
Arrange them flat in a platter, pour the liquid over, and let cool.
Drain them well; roll them in melted butter or shortening, then in bread crumbs, and roast them in a slow oven.
Serve hot as an hors d'oeuvre or as an entree, if you have enough.
NOTE: Usually you have to give your butcher several weeks' notice so that he can save them up for you.