Page:Meier - The Art of German Cooking and Baking.djvu/158




 * 4 lbs. of pork sward or skin

4 lbs. of pigs' feet

6 qts. of water

7 whites of eggs and the shells

1 qt. of white wine

Juice of 3 lemons

Preparation: The pork sward and pigs' feet are cleaned well in cold water, then put in cold water and brought to boil. As soon as they begin to boil, pour this water off and cut the sward up into small pieces, chop the feet into several pieces and put on the stove with 6 qts. of cold water to boil for 7 hours. The feet may be taken out before this time if you wish to use them for a meal. The broth must boil down to 2½ qts.; this is strained through a fine sieve, set aside to cool, and all fat removed from the top.

Whites of eggs, wine and lemon juice are thoroughly beaten together; the egg shells are crushed and all this put into the broth. Then put the broth over the fire once more and stir constantly until it boils. Remove at once, cover up the pot and place it in a moderate oven until the liquid is perfectly clarified. Put a clean white cloth over a pot and strain the broth through it. This must be as clear as water. Put into glass jars, seal and set them in a boiler with water at the bottom, the jars resting on a tray. Cover the kettle and boil for 1 hour. This gelatine will keep and may be used for sweet or sour gelatines.

Remarks: The pigs' feet may be served with a brown sweet-sour gravy. They may be eaten cold if put in vinegar, onion slices, salt and pepper-corns for 2 days.


 * 1 lb. of beef

2½ lbs. veal cartilage

Salt

¾ qt. of water

1 small carrot

Preparation: The beef and the veal cartilage are washed and cut into small pieces, the carrot is scraped, but left whole.