The other day I was making cold cuts. Without false modesty, I will say that it always tasted good when I poured it into a liter bottle of Sprite and got a piglet. My sister, who worked in a catering company, taught me how to make it, and they used to decorate tables for celebrations. They made little piglets in half-liter bottles, too.
-- 4 pork shanks.
-- 1 beef knuckle
-- Half a celery root
-- 1 parsnip root
-- 1 parsley root
-- 1 head of onion
-- 1 carrot
-- 3 bay leaves
-- Peppercorns of black pepper and allspice
For decoration: ham, 4 cloves.
To serve: ready horseradish.
Recipe for the piglet from the chłodnik (Cold Beef Stuffing):
-- Soak legs and shank in cold water, then rinse thoroughly and put in a saucepan. Pour water so that it was above the meat by 3 fingers. bring to a boil, skim off the foam.
-- Add peeled vegetables: celery, parsley, parsnip, carrots and onions. Boil for 5-6 hours. For 15 minutes before cooking, I put bay leaves, peppercorns and salt.
-- The finished cold cuts I remove from the fire. I sort out the meat, finely chop it, strain the broth and boil again.
-- I put the meat into an empty bottle, pour warm broth and let cool down. Then I put it in the fridge until I serve it.
-- With a sharp thin knife I cut the bottle on both sides, carefully take out "piggy", put it on a dish. From the ham I cut out a snout, ears and tail. I make eyes and nostrils from cloves. In front of the muzzle you can put a small container with horseradish.
Tip: It is very good to add chicken, which takes a long time to boil, to the cold cuts.