Jellied Spiced Meat Ring
|Pig feet||2 , cut in thirds|
|Pork hocks||2 , halved|
|Chicken legs||2 Large|
|Water||8 Cup (128 tbs)|
|Carrots||1 , sliced|
|Onion||1 , sliced|
|Whole mixed pickling spice||1 Teaspoon|
|Garlic||2 Clove (10 gm), diced|
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.