Ukrainian Meat in Aspic Kholodets

Ingredients

 * 1 pig's foot, split
 * 2 lbs pork neck bones
 * ½ lb boneless veal
 * ½ 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. (Some cooks remove the pig's foot too.)
 * 7) 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 ½ 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.