Huspenina [SULC] headcheese

6 lb. pork shanks
1 med. onion
2 qt. water
2 carrots [sliced]
2 tsp. salt
1 c. celery [chopped]
½ c. vinegar
1 tsp. gelatin
1/8 tsp. pepper
2 T. cold water

Cook shanks, water, salt and vegetables until meat is tender, about 2 ½ hours. Remove meat and cut into ¼ inch cubes. Skim all fat off liquid which has been strained. Add vinegar and heat to boiling. Soften gelatin in cold water and dissolve in hot liquid. Add pepper and meat. Pour into shallow pan and cool. Serve cold sliced

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