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Classic
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page 457
9. Jellied Spare Ribs. Crack the ribs in two in the middle and then cut so that
the ribs remain together two by two. They are cooked in water and vinegar half
and half, with some pigs' feet, and skimmed. Then add lemon peel, plenty of
whole pepper, 1-2 onions, salt, cloves, a few bay leaves and cook the meat until
tender. Pour the broth through a sieve and after it has settled pour it over the
meat into a porcelain dish. The ribs are served with some of the jelly in which
they lie, with bread and butter, salad, and with potatoes Decorate the dish with
grated horseradish colored with beet juice, sprigs of parsley, putting some
chopped hard boiled eggs in the center.
10. Headcheese in Jelly. No. 1. 2 pigs' noses, 3 ears and 4 feet, 2 calves'
feet, 1/4 of a beef jowl and the rinds of the pork are boiled in water and
vinegar, half and half, and skimmed carefully; add 1 bottle of wine, 4 onions
picked with cloves, peppercorns and a sliced lemon.
Cook until the meat is tender, take it from the bones and cut it into slices.
After the rinds have be come tender put them into a clean, wet cloth, cover the
rinds with sliced beets and the meat alternately, then cover the top with
another rind, tie the cloth tightly, press with a little slab and some weights
and pour the broth through a fine sieve. The day following cut the headcheese
into slices, put them into a dish, remove the fat and settlings from the jellied
broth, then add the meat.
11. Headcheese. No. 2. Split the head of a young pig, clean carefully and boil
natal tender in water and vinegar, half and half, with the tongue and a few
pig's feet, salt, onions and spices. When tender put it on a slab, take the meat
with the rind from the bones and lay the rind on a, scalded but still wet
napkin, keeping the rind whole. Take all sinews and gristle out of the meat and
cut the latter into strips, also the tongue. Put the tongue and meat on the
napkin in layers, sprinkle with pepper, a very little salt, thyme and cloves,
fold the napkin closely around the meat tie in a roll and cook this in the broth
for 1/2-1 hour. After taking the headcheese from the broth, let it cool, press
between
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