Cook the meat together with the greens, bay leaves and cloves until soft and remove from the bones. Either cut the meat into small cubes or grind it through a meat grinder. Strain the clear soup and add the meat. Transfer the jelly-like quantity at the beginning into a sufficiently large bowl (or directly into portion plates) and cool to solidify.
It tastes exceptionally good with: fried potatoes, fresh grain bread, mustard – and of course a good beer.
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