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SULTA 
1 medium-sized turkey or chickens
12 lbs. pork hocks with skin
1 lg. beef tongue
12 envelopes unflavored gelatin
1 oz. whole celery seed
Salt & pepper

Cook hocks in covered kettle until very, very tender, about 4 hours or more. Bake and season turkey until tender. Remove skin. Cook beef tongue until very tender. Cool and remove outer skin. Save liquid from all and strain and cool in refrigerator so fat can be skinned off. When all meat is cooled, cut in 1/4 to 1/2 inch cubes, put in large container where it can be mixed well. Heat juice, add gelatin that has been mixed with small amount of warm water or liquid. Add to juice, pour over meat, add spices, salt to taste. Pour into loaf pans. Have enough liquid to cover meat well. Chill.

Do not chop or grind.

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