The Frugal Gourmet On Our Immigrant Ancestors/Jeff Smith 1990

Sylte
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
8-10 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
10 whole allspice 15 black peppercorns 2 tablespoons salt
2 bay leaves 1 yellow onion, peeled and cut up pinch of saltpeter
4 fresh pigs' feet, sawed in half 2 fresh pork hocks, sawed in half 1-1/2 pounds meaty pork neck bones
2 pounds boneless veal shoulder, cut into 1-inch cubes



1 Place all but the veal in a very large pot and barely cover with water. Bring to a boil, skim the top, and turn the heat down to a simmer. Cover and simmer for 1-1/2 hours, then add the veal to the pot. Cook an additional hour.
2 Remove the meat and bones from the pot, reserving the juices. Remove all bones and discard, being sure to get the meat off of the pork bones. Chop the meat up very coarsely and divide it between 2 loaf pans or pate molds.
3 Strain the broth and discard the spices and onion. Remove the fat from the broth. Press the meat tightly into the molds and add enough broth just to cover. Cover the molds with plastic wrap and refrigerate for 24 hours.
4 Slice and serve as a first course.

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