Jellied Spiced Meat Ring Recipe
Ingredients
| 2 pigs' feet, cut in thirds | ||
| Pork hocks | 2 , halved | |
| Chicken legs | 2 Large | |
| Water | 8 Cup (16 tbs) | |
| 1 carrot and onion, sliced | ||
| Few celery tops | ||
| Bay leaves | 2 | |
| 3 chili peppers | ||
| Mixed spice | 1 Teaspoon | |
| Garlic | 2 Clove (5gm), diced | |
| 2 or 3 tsp salt | ||
| Pepper | 1/2 Teaspoon | |
Directions
Scrub pigs' feet and pork hocks with a stiff brush and place in a deep kettle with remaining ingredients.
Bring to a boil, then reduce heat to simmer.
Cover and cook slowly for 3 or 4 hours, or until meat falls from bones.
Strain broth and save.
Dice meat and refrigerate.
Discard skin and seasonings.
Return bones to the broth and simmer uncovered until there are 4 cups liquid.
Strain through a cheesecloth.
Taste the broth.
It should be well seasoned.
Add Worcestershire sauce and salt if necessary.
Oil a 10-cup ring mold and add a mixture of the meat and broth.
Chill overnight.
Bring to a boil, then reduce heat to simmer.
Cover and cook slowly for 3 or 4 hours, or until meat falls from bones.
Strain broth and save.
Dice meat and refrigerate.
Discard skin and seasonings.
Return bones to the broth and simmer uncovered until there are 4 cups liquid.
Strain through a cheesecloth.
Taste the broth.
It should be well seasoned.
Add Worcestershire sauce and salt if necessary.
Oil a 10-cup ring mold and add a mixture of the meat and broth.
Chill overnight.
Chef
