Pork in Aspic - Jhelli

Ingredients: 1 pork shank, 1 veal bone 3 pork hocks or feet 1 onion, 2 bay leaves, 2 carrots 2 celery stalks ½ teaspoon pepper 1 teaspoon salt

Cooking Instructions: Boil all ingredients together until tender. Cut meat or grind when cold. Strain broth while hot. Add meat and 1 cup vinegar to broth. Let simmer 10 or 15 minutes. Add 1 package unflavoured gelatine which has been dissolved in 1/4 cup cold water. Pour into bowls and leave to cool.

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