Ragoût de pattes

(Pig feet stew)

2 to 3 lbs of pig's feet, cut up
1 tsp salt
1/4 tsp pepper
1/4 tsp cinnamon
1/4 tsp. ground cloves
1/2 cup water
1/8 tsp. nutmeg
2 T fat
4 to 6 cups warm water
1 cup chopped onions, sautéed
4 T. browned flour

1. Mix together salt, cinammon, cloves and nutmeg. Coat pig's feet with mixture.
2. Melt fat in Dutch oven. Brown meat until dark brown (this is the secret to a successful stew). When meat is well grilled, add warm water and onions. Cover and simmer until meat is tender, about 2 hours. Remove meat.
3. Mix together grilled flour and 1/2 cup water. Pour into broth, stir until sauce thickens.

To make browned flour: Spread a thin layer of flour in heavy pan and place over low heat or in oven (350° to 400° F). Stir occasionally until flour takes on an even tan color. Or you can find it at the supermarket.

Based on a recipe found in Mme Jehane Benoit's 1963 edition of L'Encyclopédie de la Cuisine Canadienne, a book that once belonged to my grandmother. The late Madame Benoit was a well-known expert on cuisine, frequently appearing on Canadian television and radio in the 50s and 60s.