Filling piglet

1 serving


Chop the prepared pig carcass into pieces, pour water and, adding salt, spices and aromatic roots, cook in a cauldron. After boiling the water, reduce the fire, remove the foam and cook for about an hour. After that, take out the meat and, covering it with linen cloth, let it cool down. Based on the resulting broth, strained through double gauze (better 2-3 times), we prepare a pour with gelatin. For a piglet, it is better to choose a spacious, large shape. Pour a layer of no more than 0. 5 cm into there, arrange the circles of cool eggs, chopped carrots, parsley greens, green peas, allow to set and then pour all this with broth so that it covers the products, spread the meat on top and take it out into the cold. A pour piglet is served on a platter, decorated with vegetables and fresh herbs, with horseradish.