Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Pig's trotters |
| 1½ pounds | Knuckle of veal |
| 1 \N | Shin of beef |
| 4 \N | Bay leaves |
| 6 \N | Cloves |
| ½ teaspoon | Peppercorns |
| ½ teaspoon | Whole allspice |
| 1 dash | Salt |
| ½ cup | Vinegar |
Halve pig's trotters and meat, put in saucepan and just cover with water, also add bay leaves, cloves, pepper-corns, allspice and salt.
Let boil for 3 - 4 hours. When cooked take out meat and chop finely, remove all bones, strain liquid into a basin, add chopped meat and vinegar, pepper and salt to taste. Put over fire and let come to boil. Pour into basins to set.
From Green and Gold Cookbook, year unknown - original contributor Mrs F Juttner "Paranook" Tanunda SA Typed by Vicki Crawford