Simmer the bones with purged vegetables in salted water for about 3 hours, add a bay leaf, all-spice and grains of pepper. Take the vegetables out, when they’re soft, strain and cool the stock. Add a spoon of lemon juice to the cold stock, then add egg whites with a bit of gelatine dissolved in water and then whip all with an egg whisk or simply blend it. Then heat it all up, bit by bit getting it boiling. Warm it to clear the stock and remove the scum. And we have the jelly ready to soak ham or pork loin in it.
This meal was prepared by the Country Homemakers’ Association from Udórz during the 5th “Silesian Tastes Festival 2010” in Złoty Potok.