Ingredients:
4 pig's feet, ears and part of the flesh of the head, 1 bottle of dry white wine, 1 tbsp vinegar, 2 bay leaves, 10 peas pepper, 1 lemon, 1 / 2 tablespoons of raisins, salt, pepper
Instructions:
Pork singe, mop up, boil in water for 15 minutes, cool in cold water to shift into another bowl, pour the wine, vinegar and water (2 liters per 1 kg of meat). Cook on low heat for about 3 hours. An hour before ready to add spices, salt. The flesh and cartilage, crush, lay out in the form of thin slices of lemon, pitted, steamed raisins, carefully pour the strained broth and cool
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