Crubeens

• 4 brined crubeens (pig’s trotters)
• 2 carrots
• 1 stick celery

Bandage the trotters in pairs on to splints so that they keep their shape while cooking. Put into a pot with the vegetables and cover with water and the vinegar. Simmer for 6 or 7 hours. Allow to cool in the liquid.

To serve, split the trotters in two and roll in melted butter and dried breadcrumbs mixed with a pinch of allspice. Heat slowly under a grill, or in the oven at gas mark 4,