Pig's leg jelly

1. Pre-cleaned pork legs, scald with boiling water. Put the legs in a large saucepan and pour water (preferably cold), the water should cover the legs of the pig by 3 centimeters. Put on a small fire and bring to a boil. Remove the resulting foam with a slotted spoon.

2. Cut the prepared vegetables into halves and bake in a hot frying pan without oil for 5 minutes to give the jelly a smoked flavor. We add vegetables to the pan, where the legs are cooked and cook on the slowest fire for 5 hours.

3. Put cooked beef, bay leaf into the pan, put black pepper and salt to taste, bring the dish to a boil and cook for another 1.5 - 2 hours. Take the meat and vegetables out of the pot. The broth must be filtered through several folded layers of cheesecloth or cloth. Cover the strained broth with a lid and leave in a warm place.

4. If you decide to use pork meat in jelly, then you need to disassemble it and remove all the bones, finely chop the flesh itself. Break the beef into small pieces. Press the garlic through the garlic press.

5. Put the chopped meat into jellied molds or deep bowls, sprinkle with chopped garlic on top. Pour the strained broth in a thin stream, mix a little with a fork. Cover the jelly with cling film and refrigerate. After 3-4 hours, the jelly will harden (it all depends on the volume), using a spoon or the blunt end of a knife, remove the fat that has risen up. Gently turn the jellied meat together with the mold onto a large dish, having previously covered the mold with a hot towel, shake slightly and remove the mold. Cut the cooked jelly into portions, serve the jelly with horseradish and mustard.