Sulze - cooking recipe

Ingredients

2 lb. pork shanks
1/2 tsp. peppercorns
1/2 tsp. whole allspice
3 bay leaves
1 medium onion
2 sprigs parsley
1/4 c. chopped celery
6 c. cold water, divided
1 1/2 tsp. salt
2 lb. veal shoulder
1 to 2 Tbsp. gelatin
1/2 c. vinegar
fresh lemon juice (to top dish)

Preparation

Put pork, peppercorns, allspice, bay leaves, onion, parsley, celery, 5 1/2 cups water and salt in kettle to boil slowly 15 minutes.
Add veal and simmer until meats are tender, 1 1/2 hours. Remove meat and grind.
Strain stock and reduce to 2 1/2 cups. Soften gelatin in remaining water.
Add to hot stock and stir until gelatin is melted and stock is cool.
Add vinegar and mix. Combine ground meat and stock mixture and put in 8 1/2 x 4 x 2 1/2-inch pan.
Chill overnight.
Top with lemon juice.