Instructions: Place drippings in a roasting pan. Brown meat in fat on all sides over high heat. Add carrots, onion, and garlic. Place in a 450" oven uncovered for 15 minutes. Then add cognac, wine, salt pork, pigs feet, herbs and a small quantity of salt. Cover. Cook at 250 4 to 5 hours, or until meat is very tender. Serve with glazed potatoes and glazed onions.

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