Sulze

• 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)

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

pork shanks, peppercorns, whole allspice, bay leaves, onion, parsley, celery, cold water, salt, veal shoulder, gelatin, vinegar, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=838970 (may not work)