Cold legs in jelly
This is a typical Polish dish, Tasty and healthy.
It requires some time, to prepare them.
Cold legs are the tastiest then,
when with pork legs
We cook a small pork knuckle.
And these specialties have to boil for a long time - a few hours.
Until, When looking into the pot
We'll see, that the meat is gelatinous
And it goes away from the bone.
We deprive pork legs
first tuft of hair,
(effective, The tried method is
sunbathing over gas),
We wash thoroughly and
We throw it into the garage with the knuckle,
We pour cold all with water,
We add salt, allspice,
bay leaf, We cover with a lid,
We put on medium heat
And we go to other classes.
Let it pyr..
We add an hour before the end of cooking
A lot of Italian, but without cabbage.
You can throw a few mustard seeds
and pour in a pinch of ground ginger.
When a pot with these specialties cools down,
We pour a colander to the second pot
and arming with great patience
We separate the meat from the bone.
Chop the meat with a sharp knife into small pieces.
Broth, which was created while cooking legs
with a knuckle (Of course, strained)
Pour chopped meat.
Finally, we add a few teeth
garlic squeezed by Prague.
We mix and pour into a small bowl,
or to big if we don't have small ones.
We put in the fridge for a few hours, until they are cut.
We serve with lemon, or if you prefer,
with vinegar, And they taste best with marinated mushrooms.
