Jellied cold cuts "Colorful"

100 ml mayonnaise
some mayonnaise to choose? we'll show

7 peas pepper

4-5 pig tails

1 kg beef on the bone

2 pork ear

2 leg of pork

2 Bay leaves

1 knuckle of pork

1 carrots

1 bag gelatin

1 head onions

salt

garlic

Take a large pot, put it washed and trained legs, meat, shank, tails, ears, pour cold water - it should cover all the ingredients, bring to boil, remove the foam, reduce the heat, add the carrots, Bay leaf, onion, pepper, cover, and boil for about 5 hours on low heat, salt, boil for another hour.

To get all the ingredients from the pan, delay 500 ml of broth.

Mix gelatin with water and let it swell, then pour this mixture into the hot broth and add the mayonnaise, stir until smooth.

Finely chop the meat, carrots, take tins, put the first layer of carrots, second - garlic (illicit), meat, pour the broth with mayonnaise almost to the top of the molds, remove forms in the fridge until fully cured.

Before serving jellied cold cuts "Colored" to put on a La carte dishes, serve with mustard or horseradish.

Photo and original recipe Kulina.Ru.