I was immediately horrified, but it appears they date back to at least 1375 and predate fruit gelatin dishes, which makes sense considering gelatin is meat deprived. It also appears they were used for preservation, which… I guess you gotta do what you gotta do.
It being described as “essentially a gelatinous version of conventional soup.” And “like ruby on the platter, set in a pearl … steeped in saffron thus, like garnet it looks, vibrantly red, shimmering on silver” certainly piques my curiosity.
Properly prepared aspic is delicious, it was traditionally made to make use of leftover bits of slaughtered pigs (ears, hooves, snout) so that they don’t go to waste. Now those bits go into the gelatin industry but aspic can be bought in sausage form (presswurst).
Also a nice way to make use of the leftovers I learned about from my wife’s grandma:
Snuten un Poten (Low German for ‘snouts and paws’) is the name of a North German dish in which the parts of the pig were originally pickled in brine to preserve them. The cured meat is cooked for two to three hours with spices (bay leaf, juniper berries and peppercorns), removed from the bone and boiled for another 45 minutes with sauerkraut. Traditionally, the dish is served with mashed peas and spicy mustard.
Interesting, I had never heard of this before.
I was immediately horrified, but it appears they date back to at least 1375 and predate fruit gelatin dishes, which makes sense considering gelatin is meat deprived. It also appears they were used for preservation, which… I guess you gotta do what you gotta do.
It being described as “essentially a gelatinous version of conventional soup.” And “like ruby on the platter, set in a pearl … steeped in saffron thus, like garnet it looks, vibrantly red, shimmering on silver” certainly piques my curiosity.
Properly prepared aspic is delicious, it was traditionally made to make use of leftover bits of slaughtered pigs (ears, hooves, snout) so that they don’t go to waste. Now those bits go into the gelatin industry but aspic can be bought in sausage form (presswurst).
Also a nice way to make use of the leftovers I learned about from my wife’s grandma:
Snuten un Poten (Low German for ‘snouts and paws’) is the name of a North German dish in which the parts of the pig were originally pickled in brine to preserve them. The cured meat is cooked for two to three hours with spices (bay leaf, juniper berries and peppercorns), removed from the bone and boiled for another 45 minutes with sauerkraut. Traditionally, the dish is served with mashed peas and spicy mustard.
Copied from Wikipedia, translated with DeepL.
Sounds delicious to me. I love most of the animal “waste products”. I still don’t like chicken liver or feet though.
*derived
Tf did you just say to me?
Lmao ‘meat deprived’ has me cracking up so I’m gonna keep it.