Yield: 1 servings

Measure Ingredient
3 eaches Pigs' feet
5 eaches Pigs' hocks
1 pounds Beef
1½ pounds Veal
1 teaspoon Salt
4 eaches Onions
1 teaspoon Pepper
1 teaspoon Ground allspice
2 cups Vinegar

Barely cover meat with water, add salt, and boil until meat is tender and falls off the bone. Bone the meat and chop coarsely. Strain the stock and return it to the pot, along with the onions, pepper, and allspice. Let it come to a good rolling boil. Turn off the heat, add the vinegar, and reserve for pouring over the loaf later. Line a container with damp cheesecloth large enough to be tied over the top after it is filled. The bottom layer should be made up of the fattest pieces and skin, with the leaner pieces in the center of the loaf.

When the bowl is full, strain boiling broth to the top, gather the edges of the cloth to the center, and tie securely. Set this container in a larger one. Place a saucer or lid on the meat and weight it down heavily with cans of food, filled jars, or a cleanly wrapped brick. The excess juices will be pressed out into the larger bowl and can be used in soups or as stock. After unwrapping the pressed meat, rewrap it in aluminum foil or another nonporous material and keep it refrigerated. Stocking Up III From the collection of Jim Vorheis

Submitted By JIM VORHEIS On 11-22-94

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