1 meaty pig or chicken’s leg (from knee and down), cut into pieces
1 medium onion, chopped
1 medium carrot, chopped
½ teaspoon salt
¼ teaspoon pepper
2 cloves garlic, pressed or minced
1 bay leaf
Add the meat and bones to a large pot. Add enough water so that the meat/bones are submerged and covered by 2 inches. Simmer over a low flame for 2 hours. After 2 hours, add onion, carrot, salt and pepper. Continue boiling until the meat is ready. Then, for 5 minutes, increase the flame and add garlic and bay leaf. From the broth, remove the bones, but leave the rest. Transfer the gelatinous mixture into large, shallow plates. Put them in a cold place (refrigerator, balcony). Leave until firm, until the dish is a jello-like consistency. Yields 4 servings.