German Loin Of Pork In Aspic (Sulz Kotelett) - cooking recipe

Ingredients

3 -4 lbs pork loin
1 1/2 teaspoons salt
1 small onion
2 -3 small carrots
1 -2 piece celery or 1 -2 piece celery leaves
1 sprig parsley
4 cloves
4 peppercorns
1 bay leaf
2 cups dry white wine
4 tablespoons vinegar
1 -2 pickle, sliced
2 hardboiled egg, sliced
3 tablespoons plain gelatin
2 egg whites

Preparation

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.