Pork In Aspic

http://www.li.lv/index.php?Itemid=487&id=80&option=com_content&task=view

Ingredients:

• 1kg (2lb., 3oz) pork
• 50g (1.75oz) flavouring vegetables (onion, carrot, parsley, celery)
• pepper
• bay leaves
• salt

Directions:

• Choose meat from a young, relatively fatty piglet (knuckles and a piece of side or shoulder).
• Chop knuckles in half, cut up the side or shoulder.
• Wash all of the meat.
• Place in a saucepan and add cold water to cover meat.
• Cover saucepan and bring to the boil, skimming off any foam.
• Add peeled flavouring vegetables and salt, then simmer on low heat with the saucepan partly covered.
• Add pepper and bay leaves towards the end of cooking.
• Remove from flame when meat separates easily from the knuckles.
• Remove meat from broth, separate from bone and cut into cubes.
• Strain broth, let it settle, and skim fat from the top.
• Rinse bowls in cold water.
• If you wish for the aspic to have a garlic flavour, add a clove of minced garlic to each bowl.
• Arrange boiled carrot and parsley in the bowls.
• Add meat and pour over broth.
• Place in a cool room to set.
• Before serving, upturn the pork in aspic on a shallow dish.
• Serve with vinegar, mustard and horseradish.
• Veal in aspic is prepared in the same way.