3-4 pig's trotters
15-20 white peppercorns
4 bay leaves
1 sliced onion
Split the pig's trotters, scrub, scrape and scald.
Cover with 1 part of vinegar to 2 parts water, adding the remaining ingredients, and boil up.
Remove the scum, and simmer until tender for about 2-3 hours, removing any further scum during the cooking.
Place the trotters in a dish.
Boil up the soup and stiffen with gelatine according to the instructions on the packet, and pour into the dish to cover the trotters.
Serve with rye-bread, pickled beetroots and lemon or vinegar.