- 1 1/2 pounds of shoulder of Veal (cut into 2-inch pieces)
- 1 1/2 pounds of fresh pig’s knuckles (cracked with a cleaver)
- 1 large Onion unpeeled
- 2 large carrot (cut crosswise into 1/8 inch thick rounds)
- 3 quarts of cold water
- 4 whole black peppercorns
- 5 bay leaves
- 6 tablespoon of salt
- 7 teaspoon of garlic (finely chopped)
3. With slotted spatula, transfer the Veal and pig`s knuckles to a plate.
4. Strain the cooking stock in the pot trough a fine sieve set over a large bowl and let it rest for about 10 minutes.
5. Then with a large spoon, skim off and discard the entire surface fat. Pour the stock into a small pan and boil it briskly, uncovered, until it has cooked down to 4 cups.
6. When the Veal and pig's knuckles are cool enough to handle, trim off the fat with a small knife and cut the meat away from the bones and cut meat in small shreds.
7. Arrange the carrot slices in concentric circles in the bottom of a 2-quart charlotte or a similar mold at least 3 inches deep.
9. Carefully place the mold in the refrigerator without dislodging the design and chill for at least 1 hour, or until the stock has firmly jelled. By this time the remaining stock should be cool.
11. To remove from its mold, run a knife around the inside edges of the jellied Veal.