Cold legs in jelly
Cold legs in jelly to także smakowite i zdrowe polskie danie. Takes some time. The tastiest are then, When we cook a small pork knuckle with pork legs. And these specialties have to boil for a long time – a few hours. Up to the metem, When looking into the pot we see, that the meat is gelatinous and separates from the bone. Pork legs, which we deprive hair of hair first, We throw it into the garage, Then the pork knuckle; We pour cold all with water, We add salt, allspice, bay leaf, We cover with a lid, We put on medium heat and go to other classes. Let it pyr.. An hour before the end of cooking, we add a lot of Italian, but without cabbage. You can throw a few mustard seeds and pour a pinch of ground ginger. When a pot with these specialties cools down, We pour a colander to the second pot, And by 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 pork knuckle (Of course, strained) Pour chopped meat. Finally, we add a few teeth squeezed by the Prague garlic. 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.
