The 1901 Cookbook Archive
No. 4137 — Pork Aspic (Studen)
English historical translation of Molokhovets recipe No. 4137 from the 1901 Russian cookbook, retaining original methods and measures.
Clean the pig's feet and head, put in a pot with water and place in a heated oven for about eight hours.
Alternatively simmer on the stove with bay leaves, allspice, black pepper and salt.
When the meat is fully tender, remove it, discard the bones and place the meat in a mould.
Strain the broth, pour into the mould and let set.
Unmould onto a platter and serve with olive oil, vinegar and mustard.
Historical editorial note: Cooked meat jelly is perishable. Prompt cooling and refrigeration are needed; the period oven method gives no safe temperature controls.
Original source: Read Russian recipe No. 4137. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.