Recipe(tried): Sueltz (German Xmas treat, 100 year old recipe)

SUELTZ

They are all wrong. This is Sueltz a traditional German X-mas treat.
I know what you are looking for, but it has become very expensive to make.

Below is a hundred year old recipe from my German Grandmother, who got it from her grandmother. It is a lot of work, but simple in structure. Please don't add to it, pickles etc. It just screws up the taste. The veal can be gotten on line, but it is very expensive. Buy the cheapest cut, like the shoulder. I also have a recipe for true German potato salad if you want it. Again a simple recipe.

5 lbs pork hocks
1 1/2 tbsp salt
1 1/2 cups onion, cut into small pieces, divided use
4 lbs veal shoulder
20 cloves
4 bay leaves
1 3/4 cups vinegar
3 tbsp sugar
2 pkg knox gelatin (unflavored)

Boil pork hocks, salt and 1/2 cup onion in 7 cups of water for 20 minutes.

Add veal and boil one hour. Remove meat. Add water to pan make 6 1/2 cups. Tie cloves and bay leaf in cheesecloth; add to liquid.

Cut up meat into small pieces with scissors; add to liquid. Add rest of onion, vinegar and sugar. Boil for 25 minutes

Soften gelatin in cold water. Add with 5 minutes to cook. Remove cloves and bay leaf; discard.

Put in 4 to 5 un-greased loaf pans. Refrigerate. (Fluff slightly as it cools if needed) Cover with saran wrap.