Sylte (headcheese)

Instructions

1. Rinse the meat, then place it in a large pot with cold water, the whole onions, peppercorns and bay leaf. Bring to a simmer and skim.
2. Cook gently for 2 hours, until the meat falls away easily.
3. Remove the meat, cut it into bite-sized pieces, and strain the broth, keeping about 1 litre.
4. Reduce the broth for 10 minutes, add the gelatine dissolved in a little cold water, the vinegar, salt, pepper and nutmeg, then taste and adjust.
5. Line a mould with the meat, pour the lukewarm broth over it until covered, then refrigerate for at least 6 hours so the jelly sets well.