Mixed meat jelly (holodets)

Ingredients    
 
1 lb (1 kg) pig's leggs
1.5 lb (600 gm) cow haunches
1 carrot
1 piece parcley
3 onions
1 garlic
4 hardboiled eggs
5-6 black peppercorns
salt
 
Way of cooking
   
Chop the leg and haunches, put them in a sauce-pan, pour cold water over them, and start heating.
Bring to a boil, remove the scum, add the vegetables and condiment, salt and boil on a very low
heat till meat comes off the bones (3-4 hours). When th broth settles, remove and pour out the
grease. Put a ring of an egg on the bottom of cups or small tureens. Remove the meat from bones.
Cut the big chunks into pieces and put them in the cups. Dress the broth with minces garlic, salt
and pepper to taste, and bring it to a boil again. Pour the broth ino the cups and put it to the
cold.
 
 Comments
    
Remove vegitables after 2 hours boiling, all throw away except carrot - it will use it for
decoration. Boil meat for 5 hours. When you poor mixture of broth and meat add to the caps (plates)
not boiled eggs (jelley is nutrient enough) but slices of carrot.