Jhelli

Description

Pork in aspic

Ingredients

• 1 pork shank
• 1 veal bone
• 3 pork hocks feet
• 1 onion
• 2 bay leaves
• 2 carrots
• 2 celery stalks
• ½ teaspoon pepper
• 1 teaspoon salt
• 1 cup vinegar
• 1 package unflavoured gelatine
• ¼ cup cold water

Procedures

1. Boil the first nine ingredients together until tender.
2. Cut meat or grind when cold.
3. Strain broth while hot.
4. Add meat and 1 cup vinegar to broth.
5. Let simmer 10 or 15 minutes.
6. Add 1 package unflavoured gelatine which has been dissolved in ¼ cup cold water.
7. Pour into bowls and leave to cool.