Pork Jelly

Name: Pork Jelly (Schweins Sulz)
Cuisine: Austria
Ingredients: 1 bayleaf, thyme, a few strips of lemon peel, white wine or vinegar, salt and pepper; 1 bayleaf, thyme, a few strips of lemon peel, white wine or vinegar, salt and pepper; 1 bayleaf, thyme, a few strips of lemon peel, white wine or vinegar, salt and pepper; 1 bayleaf, thyme, a few strips of lemon peel, white wine or vinegar, salt and pepper; 1 bayleaf, thyme, a few strips of lemon peel, white wine or vinegar, salt and pepper; 1 bayleaf, thyme, a few strips of lemon peel, white wine or vinegar, salt and pepper; 1 bayleaf, thyme, a few strips of lemon peel, white wine or vinegar, salt and pepper; 1 stick of celery, parsley; 1 stick of celery, parsley; 2 or 3 large onions; 2 or 3 lbs of lean pork, with a few bones; 2 or 3 large carrots

Schweins Sulz

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

Ingredients

2 or 3 lbs of lean pork, with a few bones
2 or 3 large carrots
2 or 3 large

Europe
Austria
Main course
Dinner
Gluten-free

Method

Put the meat and bones in a large saucepan and cover with equal parts of water and white wine or vinegar. Bring to the boil, skim carefully and add the sliced vegetables and seasoning. Simmer till the meat is very tender. When done, put the meat in a deep dish or in a basin with or without the vegetables (according to taste) and strain over it the liquid in which the meat has b