The pressed meat prepared in house conditions - excellent replacement to sausage. It is used as cold appetizer. With a pressed meat it is possible to make nourishing sandwich for breakfast or its tax on a holiday table. Guests will appreciate taste of this dish. The main ingredients cost little relatively, and, practically, the delicacy turns out. Try!
It is required to you
- half of a hog's head;
- 1 large chicken quarter;
- 1 head of onions;
- several peas of a black pepper;
- salt;
- 3-4 garlic gloves;
- bay leaf;
- big pan;
- piece of a gauze 30*30sm.
Instruction
1. Buy in the market or in shop a half of a hog's head. It can be freshen or frozen. Ask that it was split into 3-5 parts. Don't forget to buy also one large chicken quarter.
2. Soak pieces of a hog's head in cold water. For this purpose put them in a pan, fill in with water, leave for 2-3 hours. Then drain water, wash out steaks under a stream of cold water.
3. Put pieces of a hog's head, chicken quarter in a pan. Fill in all with water so that it completely covered pan contents. Close a pan a cover and put on strong fire.
4. Reduce fire as soon as contents of a pan begin to boil. Put in it the cleaned bulb (entirely), several peas of a black pepper, bay leaf. On slow fire you cook a hog's head until meat doesn't begin to separate easily from bones. In the course of cooking don't forget to salt broth to taste.
5. As soon as the hog's head cooks, switch off fire. Wait until contents of a pan cool down to room temperature.
6. In a deep cup lay a gauze so that its ends hanged down at the edges of a cup.
7. On a wide flat plate accurately get one piece of a boiled hog's head. Separate fat with meat from bones, put them in a deep cup on a gauze. Sort in this way all contents of a pan. In order that subsequently the pressed meat didn't collapse when cutting, at first on a gauze put big pieces of fat a skin down (to a gauze). On fat put pieces of pork and chicken meat, without bones. From above again lay out pieces of fat, a skin up only now. Spreading meat and fat, pour their garlic grated on a small grater.
8. Gather the free ends of a gauze, several times overwind them. The dense knot from a gauze with meat will turn out inside. Put a small knot with meat in a cup so that the overwound ends of a gauze appeared below. From above on meat put a cutting board, on it put cargo (a heavy pan, to bank with water, etc.). Leave meat under oppression for 5-6 hours for hardening.
9. Exempt meat from a gauze, slice accurate, give to a table. Bon appetit!