Mazovia

Wash the pork shank and foot. Put into the pot, pour in the water, so that they are barely covered. Add peeled greens, bay leaf, pepper and allspice, and half a head of garlic. Seasoning with salt and pepper (boullion should be salty), boil two hours to simmer. When the knuckle is soft, remove from the water and remove the meat from the skin, bones and fat. Strain through cheesecloth. Carrot broth cut into cubes, chop the meat with a knife. Reinsert the brew, marjoram spices and crushed garlic (or even salt and pepper). All together, boil, adding a tablespoon of gelatin (previously soaked in cold water). After cooling, pour into molds, small bowls or cups. Serve with horseradish, vinegar, pickled mushrooms, lemon.