Wash feet and shanks. Put into large kettle and cover with water. Bring to boiling point and skim. Add onion, celery, parsley, garlic and spices and simmer covered, very slowly about 4 hours or until meat comes off bones easily. Cool, strain, remove the bones and spices. Return meat to liquid, add salt and vinegar and pour into loaf or tube pan. Set in refrigerator until firm. Scrape fat from top. Garnish with cooked carrot slices, lemon slices and hard-cooked eggs.
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