Sour Meat

Bring the water to a boil with spices, greens and onion. Add the meat and cook until done. Cut the cooled meat into cubes. Pour the broth through a sieve, measure 3/8 liter of it. Add vinegar to the broth. Season with salt and sugar. Bring the broth back to a boil. Stir in the gelatine, which has been soaked in 5 tablespoons of water according to the instructions, until everything is dissolved. Add the meat cubes. Then place meat, greens and broth in a cold rinsed bowl and refrigerate (one night). When the sour meat is firm to the bite, loosen it from the edge and turn it out onto a platter. Decorate with parsley. Serve with fried potatoes.