Studenina(Jellied Pigs Feet) - cooking recipe

Ingredients

4 pigs feet, split in halves
2 lb. veal with bone
1 onion
1 clove garlic
salt
1 stalk celery
5 or 6 peppercorns
3 bay leaves

Preparation

Wash meat thoroughly.
Place in a large kettle and cover with water.
Bring to boiling point and skim.
Add onion, celery, bay leaves, peppercorns and salt to taste.
Simmer slowly, covered, for about 3 or 4 hours or until meat comes off bones easily.
Cool slightly.
Remove bones from meat.
Mash garlic into a little salt and mix into the liquid.
Return meat to liquid and pour into Pyrex dishes or any serving dish.
Set in refrigerator until firm.