Quoting Sean Dennis to Dave Drum <=-

This recipe sounds pretty Canadian to me:
Title: Jellied Moose Nose
"Northern Cookbook" from the Ministry of Indian Affairs

It's not unknown in Alaska and Maine as well.

I've had it, even made it once. It's tasty.

Here's another jellied meat recipe that would be easier for you to make in
your part of the world.


MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Studenetz - Ukrainian Jellied Pork Hocks
Categories: Ukrainian, Pork, Heirloom
Yield: 4 Servings

2 lb Pork hocks (feet or shank)
1 tb Salt
2 Onions, quartered
1 Stalk celery
1 Carrot, peeled and sliced
1 Sprig parsley
2 Cloves garlic, minced
10 Whole peppercorns
1 Bay leaf
1 ds Nutmeg and cloves

This is an old-fashioned dish that my mother and my grandmother use
to make - also called Studenetz. The natural gelatin in the pork
hocks will help set the flavourful braising liquid, suspending the
tender shreds of cooked pork. Serve it cold for lunch.

Wash pork hocks well. Place in a large pot and cover with water.
Add salt and bring to a boil. Boil for 30 minutes, skimming the
scum off the top of the water.

Add the remaining ingredients to the pot, return to a boil, then
reduce heat to low. Simmer, uncovered, for 4 hours, or until meat
is falling off the bones. Strain, reserving the broth. Discard the
vegetables. Remove the skin, bones and excess fat from the meat
and chop the lean meat into small chunks or shreds. Place the meat
in a small rectangular mold or dish. Strain the broth over the
meat, just to cover. Cover the dish with plastic wrap and
refrigerate overnight. Scrape off any fat that has risen to the
top of the dish. Unmold and slice to serve.

From: "Lightnin Dave"

MMMMM


Cheers

Jim


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