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
- Cook until the meat leaves the bone or 3 hours.
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
- Next day, it is jellied.
- Slice and serve.
PA Dutch Idioms and Expressions