|Veal foreshank||1 , sawn in slices|
|Corned brisket||1 1⁄2 Pound (On The Bone)|
|Salt pork||8 Ounce|
|Fresh bay leaf||1|
|Stalk celery||1 , cut into 3 pieces|
|Onion||1 Large, sliced|
|Carrot||1 Large, sliced|
Rinse meats, place in saucepan and just cover with water.
Add remaining ingredients except gelatine, vinegar and salt.
Bring to boil slowly, skimming when necessary.
Cover and simmer for 2 1/2 hours or until meats are tender.
Strain stock through muslin into a bowl and refrigerate to set fat for easy removal.
Dice all lean pieces of meat and set aside.
Discard fat, bones and flavoring ingredients.
Remove fat from stock.
Measure 3 cups into a clean pan, heat a little if it has 'gelled'.
Dissolve gelatine in 1/4 cup of stock over hot water, add to stock with meat.
Add vinegar and salt to taste.
Pour into a mold (first rinsed in water) and refrigerate until set.