Pot meat

Name: pot meat
Cook time: 155 min
Total time: 335 min
Yield: 6
Ingredients: 2 onions; 2 little winter roots; 1 laurel leaf; 2 cloves; 2 twigs thyme; 500 g rabbit bolt; 500 g chicken bolt; 300 g veal sploulet; salt; (freshly ground) pepper; 2 dl dry white wine; dl White wine vinegar; 4 leaves gelatin; oil (to grease)

A tasty recipe. The starter contains the following ingredients: meat, onions, winter roots, bay leaf, cloves, thyme, rabbit leg, chicken leg, veal, salt, (freshly ground) pepper, dry white wine, white wine vinegar, gelatine and oil (to grease).

Ingredients

Kitchen Stuff

large frying pan
single molds à 1 1/2 dl

Directions

Peel onion and cut into pieces.
Carrot cleaning, washing and slicing.
Distribute onions, carrots, bay leaves, cloves and thyme on the bottom of the pan.
Distribute all kinds of meat over vegetables.
Dust the meat with salt and pepper and pour wine and vinegar.
Add as much water that meat is just underneath.
Cover the pan and bring it to a boil.
Scour the meat regularly and let it simmer over low heat for about 1 1/2 hours, meat should be easily released from bone.
Remove the meat with a skimmer from the pan, evaporate the cooking water over the other pan and reduce to 1/3.
Meanwhile, soak gelatin in cold water for about 5 minutes.
Take a pan of fire and gelatine in liquor.
Remove meat from bone, mix and cut into pieces.
Place meat in greased form and pour water on it, so that meat is just underneath.
Allow the jars to cool down and leave to set in a refrigerator for approx.
3 hours.
Place the jelly and cut into slices.
Serve with toast or warm (party) sandwiches, silver onions and gherkins..