Grandma Josefa's meat jelly

Ingredients for 8 servings:

• 3 veal feet
• 3 pig’s feet
• 4 bones
• 8 grains of allspice
• 12 peppercorns
• 4 carnations
• 2 bay leaves
• 10 juniper berries
• 2 onions
• 250 ml vinegar (to taste)
• 2 ½ liters of water
• 500 g pork, lean or veal
• 2 gherkins
• 2 eggs, hard-boiled
• 1 bunch of roots

Instructions

Working time approx. 1 hour; Rest time approx. 1 day 12 hours; Total time approx. 1 day 13 hours

Have the butcher split the veal and pig’s feet, wash the root vegetables, and add all the spices and onions to a cold stew. Simmer gently for 1.50 minutes, then set aside. After 2 hours, strain and let cool. The next day, carefully remove any excess fat. Reheat the stock, season well, and use as stock. Roast the meat or simmer it in the stock for 90 minutes. Place two slices of meat each with some garnish (cucumbers and eggs) in a plate and pour the stock over them, ensuring the meat and garnish are covered. Chill and let set. Side dishes: roasted potatoes or black bread.