I know this recipe was not the highlight for most of you for the September Menus, but it really doesn’t sound dreadful, ok, except for the pig hock part.

Braised Pig Hocks

2½ lbs. fresh pig hocks
2 teaspoons salt
Hot water

Wipe meat with a damp cloth, place in a 3-qt saucepan, sprinkle with salt and barely cover with hot water. Cover and heat until liquid boils, then reduce heat and sinner 2 to 3 hours or until meat is tender enough to slip off the bones. 5 servings.

Variation: One quart sauerkraut may be added the last half hour of cooking. The Modern Family Cookbook