Summary

Ingredients

• 1 liter water
• 1 bay leaf
• 3 peppercorns
• 1 tablespoon salt
• some soup greens, cut into small pieces
• 1 onion (s), quartered
• 250 g veal
• 250 g pork
• 125 ml vinegar
• salt
• sugar
• 1 sachet ground gelatin
• 5 tablespoon water, cold, to stir

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Instructions

1. Bring the water with the spices, the soup greens and the onion to a boil over high heat, add the meat and cook over low heat. Then remove from the broth, let cool and cut into cubes.
2. Pour the broth through a sieve, measure 3/8 liter from it and season with vinegar, salt and sugar. Mix the gelatine with the water and let it swell for 10 minutes. Bring the broth back to the boil, add the gelatin and stir until it is dissolved. Add the meat cubes and pour into a cold-rinsed dish or coffee cups (makes nice portions) and place in the refrigerator.
3. Fried potatoes and tartar sauce are enough as a side dish.