Sulze

Name: Sulze
Ingredients: 2 lb. pork shanks; 1/2 tsp. peppercorns; 1/2 tsp. whole allspice; 3 bay leaves; 1 medium onion; 2 sprigs parsley; 1/4 c. chopped celery; 6 c. cold water, divided; 1 1/2 tsp. salt; 2 lb. veal shoulder; 1 to 2 Tbsp. gelatin; 1/2 c. vinegar; fresh lemon juice (to top dish)

13 ingredients

7 steps

Ingredients

2 lb. pork shanks
1/2 tsp. peppercorns
1/2 tsp. whole allspice
3 bay leaves
1 medium onion
2 sprigs parsley
1/4 c. chopped celery
6 c. cold water, divided
1 1/2 tsp. salt
2 lb. veal shoulder
1 to 2 Tbsp. gelatin
1/2 c. vinegar
fresh lemon juice (to top dish)

Directions

1

Put pork, peppercorns, allspice, bay leaves, onion, parsley, celery, 5 1/2 cups water and salt in kettle to boil slowly 15 minutes.
2

Add veal and simmer until meats are tender, 1 1/2 hours. Remove meat and grind.
3

Strain stock and reduce to 2 1/2 cups. Soften gelatin in remaining water.
4

Add to hot stock and stir until gelatin is melted and stock is cool.
5

Add vinegar and mix. Combine ground meat and stock mixture and put in 8 1/2 x 4 x 2 1/2-inch pan.
6

Chill overnight.
7

Top with lemon juice.