MEAT JELLY

1 pig’s head, 4 pig’s legs, 1 calf’s tail, 1 carrot,
1 parsley root, 10 black pepper corns,
5 sweet pepper corns, 5 bay leaves, 1 or 2 onions,
1 garlic bulb, 1 l (4 1/2 cups) water
for 1 kg (2 1/2 lb) meat

Singe the head and legs, clean, cut into pieces, pour water and boil together with the calf’s tail for 6 to 8 hours over low heat until the amount of water reduced twice. Add onions, carrots, parsley and salt 1-1.5 hours before the end of boiling. Then take the meat out, separate it from bones, cut into small pieces and put in another vessel, mix with minced garlic and a small amount of ground black