Košeliena Lithuanian Chopped Meat In Aspic Recipes

KOšELIENA (LITHUANIAN CHOPPED MEAT IN ASPIC)

Steps:

• Fill a large pot with cold water and bring it to the boil. Add the meat, let it come to a boil again and let it boil vigorously for three to four minutes. Pour into a colander and rinse with cold water. (This helps the broth stay clear). Refrigerate the chicken.
• Place the pork and all remaining ingredients in the crockpot and cover with cold water. Cook on HIGH for six to eight hours. The pigs's feet should be quite tender - you should be able to cut through them with a spoon.
• Add the chicken and continue to cook on HIGH for another three hours.
• Remove the meat. Remove the skin and bones from chicken, shred the meat and put it in a large bowl. Remove the bones from the pig's feet - there are a lot of small ones - and julienne or finely dice the meat and skin. Mix together with the chicken.
• Remove and discard the vegetables and bay leaf. If a skin has formed, skim and discard.
• Divide the meat among three or four shallow bowls. Ladle the remaining broth over the meat until it is covered. Cover with plastic and let stand in the refrigerator.
• Scrape off the fat that has risen to the top of the dish. Skim the fat off the remaining broth. Ladle additional broth over the dish to create an aspic layer.
• To serve, cut into squares or wedges and serve with horseradish or a lemon wedge. Horseradish cream (mayonnaise-based dressing) is also good with this, esp. if used in a sandwich.
• Note: You can make this is one larger dish, just make sure that it's shallow - no more than about 2 inches deep.
• Note2: This will be good for about a week. It does not freeze.
• Note3: The crockpot method results in leftover broth. It is excellent in a pea soup, cabbage soup, or the like. Also, the nutritional information is misleading, as the fat cooks out and is discarded.

CHOPPED MEAT AND BEANS

Steps:

• Saute the bacon in a large pan over medium heat. Remove and drain on paper towel.
• Saute the chopped meat, onion, peppers and garlic in the bacon renderings until the meat is browned.
• Chop the bacon into 1/2 inch bits and add to the meat.
• Add the tomato sauce and beans.
• Reduce the heat, cover and simmer 20-30 minutes.
• Serve over white rice.

GERMAN LOIN OF PORK IN ASPIC (SULZ KOTELETT)

Steps:

• WIPE MEAT.
• SEASON WITH SALT.
• PLACE IN POT WITH ONION, CARROTS, CELERY OR CELERY LEAVES, PARSLEY, CLOVES, PEPPERCORNS, AND BAY LEAF.
• ADD WINE AND VINEGAR AND ENOUGH WATER TO COVER MEAT.
• BRING TO A BOIL, THEN LOWER HEAT, COVER, AND COOK SLOWLY UNTIL MEAT IS TENDER, ABOUT 1 TO 1 1/2 HOURS.
• TEST WITH FORK AFTER FIRST HOUR.
• WHEN MEAT IS TENDER, REMOVE FROM POT AND CUT IN 4 PORTIONS.
• PLACE ON SERVING DISH.
• GARNISH WITH PICKLES, EGGS, AND THE CARROTS FROM THE STEWING KETTLE.
• STRAIN STOCK; MEASURE.
• ADD GELATIN IN THE PROPORTION OF 1 TABLESPOON GELATIN TO 2 CUPS STOCK.
• LET GELATIN SOFTEN.
• BEAT EGG WHITES SLIGHTLY; STIR INTO GELATIN AND STOCK.
• REHEAT TO BOILING; REMOVE FROM HEAT.
• LET STAND UNTIL CLEAR AND SLIGHTLY THICKENED.
• POUR OVER MEAT.
• CHILL IN REFRIGERATOR.
• SERVES 4 OR MORE.
• LUCHOW’S GERMAN COOKBOOK.