“Gnagi” are the coarsest parts of the pig that lend themselves to “gnawing”; the forelegs, trotters, ears and tongue.
2 each Pig trotters, cured in brine
40 fl Water
8 oz Dried peas
1 each Onion
2 oz Butter
Bread cubes
Yield: 4 servings
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.