German Loin of Pork in Aspic (sulz Kotelett)

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READY IN: 1hr 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • WIPE MEAT.
  • SEASON WITH SALT.
  • PLACE IN POT WITH ONION, CARROTS, CELERY OR CELERY LEAVES, PARSLEY, CLOVES, PEPPERCORNS, AND BAY LEAF.
  • ADD WINE AND VINEGAR AND ENOUGH WATER TO COVER MEAT.
  • BRING TO A BOIL, THEN LOWER HEAT, COVER, AND COOK SLOWLY UNTIL MEAT IS TENDER, ABOUT 1 TO 1 1/2 HOURS.
  • TEST WITH FORK AFTER FIRST HOUR.
  • WHEN MEAT IS TENDER, REMOVE FROM POT AND CUT IN 4 PORTIONS.
  • PLACE ON SERVING DISH.
  • GARNISH WITH PICKLES, EGGS, AND THE CARROTS FROM THE STEWING KETTLE.
  • STRAIN STOCK; MEASURE.
  • ADD GELATIN IN THE PROPORTION OF 1 TABLESPOON GELATIN TO 2 CUPS STOCK.
  • LET GELATIN SOFTEN.
  • BEAT EGG WHITES SLIGHTLY; STIR INTO GELATIN AND STOCK.
  • REHEAT TO BOILING; REMOVE FROM HEAT.
  • LET STAND UNTIL CLEAR AND SLIGHTLY THICKENED.
  • POUR OVER MEAT.
  • CHILL IN REFRIGERATOR.
  • SERVES 4 OR MORE.
  • LUCHOW’S GERMAN COOKBOOK.
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