Aspic of two types of meat "Two"

Ingredients

• pork on the bone (without lard) - 1 kg
• chicken - 1 pc.
• pig tongue -1
• carrots - 2 medium
• onion - 2 large
• black and allspice peas
• Bay leaf
• garlic - 1-1.5 heads
• a mixture of dried roots (celery, parsley, parsnips)
• gelling parts of pork (leg, tail, ear)

Cooking

Step 1

The more types of meat are combined in the jelly, the tastier it turns out.

Step 2

Cut all the meat, wash it well, put it in a large saucepan, pour water about 4-5 cm above the level of the meat. It is very important to pour the correct amount of water, as When preparing jellied water, it is absolutely impossible to add water! Bring to a boil, remove the foam, cover with a lid, reduce the heat to a minimum (so that the broth gurgles a little, but in no case boils), simmer for about 3 hours, periodically opening and removing the foam and the resulting fat.

Step 3

Add whole carrots and onion (for clarification of the broth). Simmer another 1.5-2 hours. Add one more onion and carrots (this is to add flavor), black and allspice peas, a mixture of roots, bay leaf (I prefer not to add other spices), salt. Simmer for 1 more hour.

Step 4

Take out the meat. Strain the broth. Separate the meat from bones, fat, skins and everything inedible, sort it into fibers with your hands. Grate carrots on a coarse grater. Put everything into a pot of broth. Bring everything to a boil, remove the foam. Add minced garlic.

Step 5

Stirring constantly, so that the meat in the broth is evenly distributed, pour into trays (for a loved one - in the shape of a heart). Cool, refrigerate until cold.