Grandma's aspic cutlet

Ingredients for 4 servings:

• 500 g pork (back)
• 1 liter of boiling water
• some salt
• 1 onion(s), quartered
• some soup vegetables, chopped
• 4 peppercorns
• 1 carnation(s)
• 1 bay leaf
• 125 ml vinegar
• 1 egg white, 1 eggshell
• 3 tbsp water, cold
• 1 pack of gelatin powder
• 5 tbsp water, cold for mixing
• n. B. Cucumber(s) – slices
• e.g. tomato slices
• n. B. Egg(s) – slices

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Add the meat to boiling salted water and cook over low heat until tender. If necessary, skim the stock. After about 1 hour, add the onion, vegetables, spices, and vinegar. Remove the cooked meat from the stock and cut into 4 equal slices. Let the stock cool and remove any excess fat. Season to taste with salt and vinegar, if desired. Mix the egg white and crushed eggshell with the 3 tablespoons of water, add to the stock, and heat over high heat, stirring constantly, until just before boiling. This will thicken the cloudy components of the stock. Chill the stock and let it stand until clear. Mix the gelatin with the water and let it swell. Strain the cooled stock through a cheesecloth. Then measure out 3/8 l of it, bring back to a boil, add the gelatin, and stir until dissolved. Rinse 4 cutlet molds (or other suitable dishes) with cold water. Pour enough stock into the molds to cover the bottom. Allow this layer to set. Then place slices of cucumber, tomato, or egg on top and carefully pour a few tablespoons of stock over them. Allow to set again, then place a slice of meat in each mold and pour 1/4 of the remaining, slightly thickened stock over each one. Refrigerate.