6 pig's trotters (feet) split between the toes
6 pig's ears
8 cups water or vegetable stock
1 fennel bulb, roughly chopped
3 carrots, roughly chopped
1 small bunch sage
1 small bunch tarragon
1 small bunch rosemary
2 large onions, roughly chopped
6 bay leaves
1 small head celery (5 to 6 stalks) roughly chopped
3 lemons, cut in 1/2
1 loaf French bread
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