Studenetz 2 (Jellied Meat Loaf)


  • 2 pigs feet
  • 1 good-sized pork hock
  • 1-2 bay leaves
  • 2 sticks celery
  • salt (to taste)
  • 2 pounds veal shank
  • 5-8 peppercorns
  • 1 large onion, sliced thin
  • 2 cloves garlic, minced
  • 2 carrots, sliced

Scrub the meat well.  Put into a large pot and cover with water.  Bring to a boil and instead of skimming, just pour off the water.  Rinse the meat.  Add more water, the salt and peppercorns, and let simmer for another 2 hours.  Add the onion, garlic, bay leaves, celery and carrots and continue to simmer for another 1 – 2 hours, or until the meat falls away from the bone.  Save the meat and liquid.  Discard the bones.

When done, allow the meat to cool, and then pull the meat apart into small pieces.  Place the meat in a shallow baking pan.

Strain the liquid and pour over the prepared meat.  Set in your refrigerator to cool.. This will set and gel.  Cut into serving size squares and enjoy.