|
Ingredients:
- 2 each Pig trotters, cured in brine
- 40 fl Water
- 8 oz Dried peas
- 1 each Onion
- 2 oz Butter
- Bread cubes
|
|
Directions:
Wash the trotters, add cold water, and parboil for about an hour. Add
peas (which should have been soaked the night before) and cook until
tender, about 1 1/2 hours. Fry chopped onion and bread cubes in
butter until light brown, add to the soup, and serve.
|
