Holodets is a typical Eastern Europe recipe. It is is basically a meat aspic, the gelatin being obtained from long boiling the bones and melting the connective tissue-collagen.
I tried to do holodets using cow bones (no pig feet, that one is easier).
My problem is that I can't figure out from the recipes which bone is used. It's mentioned as "hoof", "knee", "leg bone", etc. But there is no photograph and bone names vary from place to place.
I prepared the dish but the collagen content of the bones I used was not enough, so I ended up adding agar-agar, which I know is not needed if the bones are "the correct ones".
Can anyone to help me to identify the bones? A photograph should be the optimal answer!
NB> Please feel free to correct my English