Haussulz

Directions

1. 1
   Put pig's trotter or calf foot pieces and calf's or pig's head pieces in a large saucepan.
2. 2
   Remove the brains first and save for something else.
3. 3
   Cover with 4 pints of water and add onion, carrots, cloves, peppercorns, salt, parsley celery, bay leaves and 1/2 cup vinegar.
4. 4
   Bring to a boil, then simmer for about three hours or until the meat is very tender.
5. 5
   Strain liquid into a bowl and cool.
6. 6
   Remove the meat from the bones and chop finely.
7. 7
   Add smoked tongue or pork (or even bacon, possibly), cut into small pieces.
8. 8
   Skim the fat from the cooled liquid and add liquid to the chopped meat in the pan.
9. 9
   Bring to a boil and then remove from heat.
10. 10
    Cool, stirring frequently.
11. 11
    Once cooled, add chopped pickles, capers and hard-boiled eggs.
12. 12
    Taste the liquid for seasoning, adding more vinegar if needed.
13. 13
    Pour into wetted mold and leave to set in a cold place (I assume a refrigerator would be ok too).
14. 14
    Turn out of the mold and serve cut in slices, sprinkled with finely chopped onion and oil and vinegar.