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Tzitterle (Souse)

1 - veal shin
1 - pound pork shoulder
1 - quart water
1-1/2 - cups vinegar
1/2 - teaspoon salt
1/4 - teaspoon pepper

  • In a stock pot, add veal, pork, and water. 
  • Cook until the meat leaves the bone or 3 hours. 
  • Remove meat, cool, cut into small pieces. 
  • To the broth, which you cooked down by this time, add vinegar, salt, and pepper. 
  • Simmer together a 3 minutes. 
  • Pour into a mold and let stand overnight in the refrigerator. 
  • Next day, it is jellied. 
  • Slice and serve.

* Check PA Dutch Idioms and Expressions

 

 
 
 
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