Sauerkraut with Pork

• 4 pig's feet
• 3 lbs. neck bones or 3 lbs spare ribs

Split and chop meat. Brown in lard and add the onion quartered, garlic, allspice, bay leaf, whole peppers and celery seed. Season to taste. Cover meat with boiling water and cook until meat is half done. Remove a cup of the liquid for gravy. Add sauerkraut, caraway seed, apple and barley and cook until meat is tender. Serve raw potato dumplings with gravy.