INGREDIENTS

• 1 pig's legs, not chopped (preferably tarred and without an unpleasant odor);
• 1 beef shank;
• 2 onions large;
• a few cloves;
• half a tablespoon of black peppercorns;
• 8 peas of allspice;
• 4 bay leaves;
• 8 cloves of garlic.

METHOD

1. Soak legs for 12-24 hours in cold water, preferably running or change periodically. With a knife, scrape off the entire top layer from legs.
2. Divide the leg into pieces according to the joints. Rinse thoroughly and place in a bowl.
3. Pour cold water over so that the water covers the meat by a few centimeters. Turn on the maximum fire and let it boil for 40 minutes.
4. Remove the meat from the bone from the shank. Cut the bone or cut it into pieces. Thoroughly wash off the sawdust of the bone and put it to cook in a separate saucepan with a small amount of water (half the saucepan), over low heat for 4 hours.
5. Drain the decoction of the legs, rinse the meat and put it back into the pots, add water and simmer for 8 hours.
6. Add half of the total, planned amount of salt to both pots with meat.
7. Leave the peel on the onion, removing only the first layer. Stick a few cloves directly into the onion to make it easier to get out of the broth.
8. Add onions to pots.
9. Add half a tablespoon of black peppercorns to the broth.
10. Add 8 allspice peas.
11. Add 4 bay leaves.
12. Finally, remove the onions and bay leaves.
13. Remove the bones by separating the meat from them.
14. Remove fat from the top layer of broth with a spoon.
15. We shift the chopped meat into a form in which the jelly will solidify.
16. Crush the garlic and pour a ladle of hot broth into a bowl. Let it brew for 15 minutes, and then add the broth to the meat through a strainer into the molds.
17. Strain both broths and taste for salt. Salt to taste.
18. Carefully pour the broth into the mold, being careful not to shake it.
19. Put the jelly to cool at 3-5 degrees.