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Mixed meat jelly



  1. Chop the leg and haunches, put them in a sauce-pan, pour cold water over them, and start heating.
  2. Bring to a boil, remove the scum, add the vegetables and condiment, salt and boil on a very low heat til meat comes off the bones (3 – 4 hours).
  3. When the broth settles, remove and pour out the grease.
  4. Put a ring of an egg on the bottom of cups or small tureens.
  5. Remove the meat from bones.
  6. Cut the big chunks into pieces and put them in the cups.
  7. Dress the broth with minces garlic, salt and pepper to taste, and bring it to a boil again.
  8. Pour the broth into the cups and put it to the cold.