If cow's feet purchased not cleared, then take 2 of the legs, sear them, clear, sascab, knife, to wash, to bring down the cornea, cut at the joints. If you do not find the cow's legs, I took pork. And meat can be beef or pork, I sometimes use mixed. IMPORTANT IN THIS PROCESS TO POURING A LOT OF WATER. NOT MORE THAN 1 CM FROM THE TOP OF THE LEGS WOULD NOT OTHERWISE GET. Because water is not a lot of nourishing broth is obtained and gelatin added is not necessary. Moreover, many people do not like him and it spoils the taste.

Fold in the enameled cast iron, pour water so that the legs were covered with a couple of inches from the top, add salt moderately, cover the vessel with a lid and cook several hours on high heat until the soft parts are free to fall off the bones. (usually at least 4 hours) In my experience, did not risk it on a big fire to put as boil put on low heat and covered with a lid that would not boil dry. increased the time by one hour.

Remove the legs, remove the meat from the bones, finely chop it and leave, and the bones again to put in the same broth. Adding to the same 2 carrots, 1 parsley, 1 onion, 10 grains of black cerza, 4 Bay leaves and a little lemon zest, cook for another hour

Add the zest

After removing from the oven, pull the strained broth and protein to fill them with the meat laid out on a platter. (I'm not a retard, like look and taste.) Everyone can decorate to your taste.

To make the ice to jelly frozen, but not frozen. If the jelly is poured into the form and then badly removed, then filled with enough to put them in the form in warm water for one minute. (I usually cool the broth (the main thing that you have it is not frozen during cooling), put the meat to garnish add an egg, pour it into and put it in the fridge.

Bon appetit.