Yield: 8 servings
|10 \N||Whole Allspice|
|15 \N||Black peppercorns|
|2 \N||Bay leaves|
|1 \N||Yellow onion; peeled and cut up|
|4 \N||Fresh pigs feet; sawed in half|
|2 \N||Fresh pork hocks; sawed in half|
|1½ pounds||Meaty pork neck bones|
|2 pounds||Boneless veal shoulder; cut into 1\" cubes|
Place all but the veal in a very large pot and barely cover with water.
Bring to a boil, skim the top and turn the heat down to a simmer. Cover and simmer for 1½ hours, then add the veal to the pot. Cook an additional hour. Remove the meat and bones from the pot, reserving the juices. Remove all bones and discard, being sure to get the meat off the pork bones. Chop the meat very coarsely and divide it between two loaf pans or pate molds.
Strain the broth and discard the spices and onion. Remove the fat from the broth. Press the meat tightly into the molds and add enough broth just to cover. Cover the molds with plastic wrap and refrigerate for 24 hours.
Slice and serve as a first course. Serves 8 to 10 as a first course.
Comments: This is another dish my Grandma Brun used to prepare when I was a child. A mixture of veal and pork is wonderful and the spices are perfect.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 12-30-1992 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Grandma Brun
Converted by MM_Buster v2.0l.