| |
In French Switzerland, after a pig has been killed and the ham has been salted, the blood puddings made and the lard rendered down, the remaining parts are often used to make jelly. This is a recipe for real home-made jellied pork platters, as made in peasant homes and country inns.
|
|
What You Need:
(To Serve: 6 - 8)
|
|
|
|
4 pig's trotters
2 pig's ears
1 pig's head
1 bay leaf
Cooked carrot, hardboiled egg and gherkin to garnish
8 - 9 pints salted water
1 onion
3 - 4 egg whites
2 cloves
1/3 pint sharp white wine
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Free the trotters, ears and head of blood by soaking them in cold water for some hours, and then simmer them for 3 - 4 hours in salted water, with the onion, cloves and bay leaf.
|
2. Take out the meat, bone it, wrap it in a clean cloth and press it into an oblong loaf about 1½ - 2 inches thick.
|
3. Put it in a press between two boards, with some weights on top, and leave till the next day; strain the jelly and leave in a cool place.
|
4. The next day, cut the meat into slices, put on to platters and garnish with cooked carrot, hardboiled egg and gherkin.
|
5. Remove the fat from the jelly, clarify it with the egg whites and add the white wine, then strain through a cloth.
|
6. When it is cold, pour it over the meat to cover it and leave to set before serving.
|
|
|
|
|
