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Aspic

9 servings

Ingredients

• 1.5 kg lean pork
• 3.5 pcs cleaned pig's feet
• 3.5 pcs hocks
• root vegetables (a little)
• 2 pcs onions
• 2 pcs bay leaves
• pepper (a little)
• allspice (a little)
• 1 upper cup wine vinegar
• lemon zest (a little)
• 1 pcs lemon
• lemon slices (a little)
• red beets (a little)
• brined pickles (a little)
• pickled beans (a little)

Instructions

1. Serves 8 to 10.
2. Soften 1½ kg lean pork, 3 to 4 well-cleaned pig's feet, and the same number of hocks with plenty of root vegetables, 2 whole onions, 2 bay leaves, a little whole pepper, and allspice.
3. Carefully skim the broth and periodically remove any fat from the surface.
4. Ensure the meat does not fall apart; if a piece cooks sooner, remove it.
5. Cut the cooled meat into small cubes, strain the broth through a hair sieve, and let it sit to clarify.
6. After removing the fat, carefully pour the broth into a pot, leaving the sediment behind.
7. Briefly reduce the broth with 1 upper cup of wine vinegar and a little lemon zest, strain through a muslin bag, add the juice of one lemon, and add the cut meat; heat everything thoroughly again.
8. Line the bottom of a deep bowl with lemon slices, red beets, brined pickles, and pickled beans, add 2 to 3 tablespoons of the broth, and let it solidify.
9. Gently fill the mold with the meat using a slotted spoon and pour the slightly cooled broth over it.
10. If desired, cubes of sour gherkins can also be mixed in with the meat.
11. Before unmolding, briefly hold the mold in hot water or wrap it in a hot cloth.

Modernized from a treasured 19th-century German cookbook.