Sohweinefleisch-Siilze (Pork in Jelly)

Ingredients

• 2 lbs. pigs' trotters
• 1 lb. lean fresh pork
• 0.5 lb. veal
• 0.5 lb. lean pickled pork
• 2 quarts water
• 3 onions
• I quart vinegar
• Peppercorns
• A little sugar
• I bayleaf
• I clove

Method

1. 1

   Put all the meat on to boil with the onions and peppercorns, and boil till very tender.

2. 2

   Take out, cut into little dice, and put into a mould.

3. 3

   Add vinegar and sugar to the broth and boil down to a little over a pint.

4. 4

   Skim off fat, strain, and pour over the meat in the mould.

5. 5

   Turn out when set.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 51. The excerpt below is the record exactly as published.

Sohweinefleiaoh-Siilze. (Pork in Jelly.) For 6 Persons. 2 lbs. pigs* trotters. 1 lb. lean fresh pork. \ lb. veal. \ lb. lean pickled pork. 2 quarts water. Time of Preparation : 3 hours. 3 onions. I quart vinegar. Peppercorns. A little sugar. I bayleaf. I clove

Cook this with the app: pantry check, scaling, and the assistant.