Wash 1 1/2 lbs. split pig's or calf's feet and place in pot with 10 cups of water. Simmer on low heat, skimming off scum until no more forms. Add 1/2 to1 lb. lean pork and cook on low heat another 1 1/2 hours.

Add 1 portion soup greens, 1 bay leaf, 6 peppercorns, 2-3 grains allspice, and 1 teaspoon salt and cook 1 hour longer. By now the meat should be falling off the bone. Strain. To stock add 1 teaspoon to 1 Tablespoon vinegar and 1-2 buds of crushed garlic. Taste stock and season with salt and pepper if necessary.

Remove meat from bone and dice. Cool stock to room temperature. Arrange diced meat evenly in square or rectangular pan and drench with stock. Refrigerate overnight. Scrape off congealed fat from top and discard. Dip pan briefly in hot water to loosen jellied meat and turn out on platter of proper size.

Cut into squares and serve with vinegar, lemon-vinegar or lemon juice provided in cruets. Some like this old-fashioned cold dish with horseradish.