Ingredients:
Chicken Bones (legs, Wings,back Bones) 4 No. Each
Lamb Trotters. . . . . . . . . . .6 No.(each)
Veal Knuckle. . . . . . . . . . . 4 Pieces
Water. . . . . . . . . . . . . . . .3 Litres
Bay Leaves. . . . . . . . . . . . 2 No.
Pepper Corn. . . . . . . . . . . .8 No.
Garlic. . . . . . . . . . . . . . . . ½ Bunch
Salt. . . . . . . . . . . . . . . . . .to Taste
Preparation:
Wash All Kinds Of Bones.
Add Water, And Rest Of All Ingredients In It And Boil On Very Slow Heat.
Clean Up All The Impurities From Stock Time To Time To Get A Clear Gelatine Stock.
Cook For 1 ½ Hour.
Let It Cool For Sometime.
Arrange The Layer Of Cold Gelatine Stock In A Mould And Let It Set For Some Time In The Fridge.
Then Arrange The Layer Of Vegetables Salad.
Cover This Vegetables Salad With The Second Layer Of Gelatine Stock And Keep It In Fridge For 1-2 Hours.
When It Is Set, Demould It And Serve It Cold.
You can serve with your family and friends.
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