New Year’s Sulz

Boil calves’ and pigs’ feet with bones and root vegetables in water until meat is tender, then strain and cool under cold running water if necessary. Save the broth.

Remove the meat from the bones and dice the vegetables. Peel and chop the onion.

Melt the butter in a saucepan on a low flame and let the chopped onions color in it, pour the white wine, add the chopped root vegetables and the meat. Cook until the liquid has almost evaporated.

Season to taste with salt, grated lemon peel and parsley, then pour in the remaining broth and bring to the boil again.

Line a bowl with sliced eggs. Pour the simmered liquid into this bowl and let it cool at room temperature. Only then put it in the refrigerator.

When the mixture is firm, rinse the bottom of the sulz bowl with a little hot water.

Carefully loosen the edges of the sulz with a knife, turn it out, portion it and serve it with the mixture of the chopped onions, apple cider vinegar and vegetable oil.

Season with salt and ground pepper.

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