KOSELIENA SALTIENA (JELLIED PIG'S FEET)

3 pounds pigs feet (cut in half, lengthwise)
Water
1 tablespoon salt
15 black peppercorns (up to 18)
2 ribs of celery, including leaves, cut into large chunks
1 medium yellow onion, peeled
1 carrot, scrubbed and cut into about 4 pieces

Singe the feet, by holding over a gas flame, then wash. Place in a stock pot and bring to a boil.
Boil for about three (3) minutes. Then pour off the water.
Add fresh water, salt, and 9 to 12 peppercorns, celery, onion and carrot and return to boil.

Simmer slowly for about two (2) hours, until meat starts to become tender. Remove from heat. Discard vegetables and peppercorns.

Allow to cool until fat congeals at top. Skim off fat layer. Take out meat and vegetables and allow cooling liquid to cool so you can skim off more fat. Add six fresh black peppercorns and return to boiling. Reduce heat and simmer for another two to three (2-3) hours, until bones are falling apart. Let cool and skim fat again. Then pour into soup dishes - about 1-1/2 inches deep, making sure feet are covered with liquid - and refrigerate overnight covered with plastic wrap or foil. (If you choose you may separate meat and bones once the pigs feet are cool enough to handle), then pour meat and liquid into bowls and refrigerate.

Serve with fresh baked rye bread, and whipped unsalted butter.

Posted September 15, 1996

Beth ~~~ this is a Lithuanian recipe that I found this morning which is farther 'north' of Croatia; you might try typing "Yugoslavian recipes" for your search on the web if we cannot come up with your exact recipe. But, in the meantime, this may come close to what you are seeking.