1 lb (1 kg) pig's leggs
1.5 lb (600 gm) cow haunches
1 piece parcley
4 hardboiled eggs
5-6 black peppercorns
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.
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.
Collected and edited by Michael Terletski