Book -Faire une gelée maison (Make jelly at home )

Prepare good jelly and sterilise it in an hour. Store your jelly carefully in advance for your canned pork or rabbit.

For 2 litres of good jelly
.1 kg of beef shank
1 kg of veal shank
2 veal feet
250g bacon rinds
4 onions, 3 carrots, 3 sprigs of parsley, 1 sprig of thyme, 2 bay leaves, salt ...

Take the fat off the rind, cut the feet into 4 parts and plunge everything into 3 litres of cold water. Cover and leave to simmer for 6 hours at low heat. Filter by placing a cheesecloth in the bottom of a large colander and leave to cool in a large dish or better still in a gastronorm basin. On cooling, the fat that is lighter than the jelly will rise up and harden. Once cold simply remove it to get a nice jelly.
To preserve, heat a little and pour into jars you will sterilise for 1 hour.

See the advice feature ""How to prepare the sausage jelly""