Cold legs in jelly

Cold legs in jelly to także smakowite i zdrowe polskie danie. Takes some time. They are tastiest then, while cooking a small knuckle together with the pork legs. And these specialties have to be cooked for a long time – a few hours. Until the moment, when we look into the pot and see, that the meat is jelly-like and separates from the bones. Pork legs, which we first remove hair tufts, throw it into the pot, then the pork knuckle; we pour it all with cold water, we add salt, allspice, bay leaf, we cover with a lid, we put on medium low heat and go to other activities. Let them play. One hour before the end of cooking, add a lot of soup vegetables, but no cabbage. You can add a few grains of mustard seeds and add a pinch of ground ginger. When the pot with these delicacies has cooled down, pour it through a colander to the second pot, and with great patience, we separate the flesh from the bones. Chop the meat into small pieces with a sharp knife. Broth, which was created during the cooking of the legs with the knuckle (of course strained) pour over the chopped meat. Finally, add a few cloves of garlic squeezed through the press. Stir and pour into a small bowl, or even to large ones, if we don't have small ones. Put in the fridge for a few hours, until they meet. We serve with lemon, or if you prefer, with vinegar, and they taste best with pickled mushrooms.