Jellied Pork Recipe
Ingredients
| 3 lb. galantine pork with its skin | ||
| Carrot | 1 | |
| Parsnip | 1 | |
| Celery | ||
| Onion | 1 | |
| Garlic | 3 Clove (5gm) | |
| Salt | To Taste | |
| Pepper | 1 | |
| Red paprika | ||
| 1 dried paprika pod | ||
Directions
Put the well cleaned galantine meat into plenty of cold water and start to cook.
When it is boiling, pour off the water, and cover again with fresh cold water.
Bring to boil again.
When it begins to boil, add salt, parsnip, onion, garlic, dried paprika pod, and pepper and cook very slowly at the side of the stove.
Strain the juice through a clean muslin cloth, skim off grease and allow to cool.
Remove the bones from the meat, put all together on a deep dish, or divide into five equal portions, dividing fat and lean meat evenly.
Pour the cooled gravy over it, sprinkle the top with paprika and put in a cool place to set.
When it is boiling, pour off the water, and cover again with fresh cold water.
Bring to boil again.
When it begins to boil, add salt, parsnip, onion, garlic, dried paprika pod, and pepper and cook very slowly at the side of the stove.
Strain the juice through a clean muslin cloth, skim off grease and allow to cool.
Remove the bones from the meat, put all together on a deep dish, or divide into five equal portions, dividing fat and lean meat evenly.
Pour the cooled gravy over it, sprinkle the top with paprika and put in a cool place to set.
Chef
