Lucy Sadler's Hogs Head Cheese

6 fresh pigs feet
6 lbs. pork neck bones
2 lg. onions, chopped
1/2 head garlic, chopped
Sm. amount of green onion tops (a
pinch will do)
A pinch of parsley

Boil meat until tender and remove all bones. Cook onions and garlic in 1
cup water until tender. Mix this into meat and add green onion tops and
parsley. Cook about 5 minutes until water is boiled down. Pour into bowls
and allow to jell.



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