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

pepper. Boil the stock with remaining bones for another half an hour, salt it, strain and pour it over the boiled and prepared meat. Cool the dish down. Serve the meat jelly with mustard, horse-radish and crushed garlic.