|
Wash well the meat and place in a large pot, add salt, cover with old
water, bring to a boil. Lift the meat out and rinse thoroughly; put in
a clean pot, add fresh water to cover the meat. Bring to a boil and
skim. Add salt, cover boil slowly for 1/2 hour. Add onion, bay leaf,
peppercorns and celery and simmer very slowly for 2 1/2 hours.
Add garlic crushed with salt, continue simmering until the meat
comes off the bones easily. When done, remove the bones. Arrange
the meat in suitable dish, strain the broth over the meat let stand
until cool. Place in refrigerator to set until firm. Before serving,
scrape off all the fat from the top.
|
