Ukrainian Meat in Aspic Kholodets

Ingredients

 * 1 	  pig's foot, split
 * 2 	 lbs  Pork neck bones
 * 1/2 	lb boneless Veal
 * 1/2 	lb dark Turkey meat
 * 2 	onions
 * 2 	carrots
 * 2 	celery ribs
 * 6 	peppercorns
 * 1 	bay leaf
 * 3 	cloves garlic, to taste
 * 1 	tablespoon salt
 * 1 	teaspoon ground black pepper
 * 1 	envelope gelatin

Directions

 * 1. Scrub pig's foot in cold water and scrape off any bristles.
 * 2. Combine meats, vegetables peppercorns, and bay leaf in large kettle or pressure cooker.
 * 3. Cook covered in water until very well done (about 3 hours in kettle or 45 minutes at 15 pounds pressure in pressure cooker).
 * 4. When meat is loose from bones, uncover and cool.
 * 5. Pour off broth, skim off fat, and reserve broth.
 * 6. Remove meat from bones, discarding Turkey skin and fat and vegetables.
 * 7. (Some cooks remove the pig's foot too.) Chop meat into bite-size pieces and place in an oblong pan.
 * 8. Add peeled and crushed garlic, salt, and pepper.
 * 9. Soften gelatin in 1 cup hot broth and add to meat.
 * 10. Pour enough remaining broth to cover meat by at least 1/2 inch.
 * 11. Taste broth and adjust seasoning.
 * 12. Cover with plastic wrap and chill overnight.
 * 13. Keeps refrigerated up to 1 week.
 * 14. Serve in 1 inch slices sprinkled with flavored vinegar or lemon juice.
 * 15. Garnish with parsley and lemon slices.