Holodets

Place pig's legs and cow haunches in a large pot and cover with cold water by about 2 inches. Bring to a boil, then drain and rinse both the meat and the pot thoroughly to remove impurities.

Return cleaned meat to the pot and cover again with fresh cold water. Bring to a boil, then reduce heat and simmer gently.

While the meat simmers, peel and roughly chop 2 of the onions and peel the carrot. Add the chopped onion, carrot, whole parsley piece, and remaining onion (left whole) to the simmering broth along with black peppercorns.

Continue simmering the broth until the meat is very tender and easily pulls from the bones, approximately 1 hour more. Skim any foam from the surface occasionally.

Strain the broth through a fine sieve into a clean pot, discarding vegetables and reserving the meat. Let the broth cool slightly, then skim any fat from the surface.

Shred or chop the reserved meat into bite-sized pieces, discarding any bones and gristle. Crush or mince the garlic clove finely.

Distribute the shredded meat evenly among four molds or a shallow loaf pan. Slice the hard-boiled eggs into thick rounds and arrange them among the meat pieces, pressing them in gently.

Season the warm broth with salt and minced garlic to taste. Pour the broth carefully over the meat and eggs until just covered.

Allow the holodets to cool to room temperature, then refrigerate uncovered for at least 6 hours or until the gelatin sets completely and the mixture becomes firm and sliceable.

To serve, run a thin knife around the edges of the mold and invert onto a serving plate, or cut directly from the pan into portions. Serve cold.