Cold Pork Loin In Jelly
|Boneless pork loin roast||2 1⁄2 Pound, trimmed of all but a thin layer of fat|
|Pork fat||1⁄4 Pound, cut into larding strips 1/4 inch thick and as long as the piece of pork (Fresh)|
|Gelatinous stock||1 1⁄2 Quart, heated (Rich)|
Roll the strips of pork fat in a little salt, and use them to lard the piece of pork lengthwise, following the grain of the meat.
Roll up the loin and tie it with string at 1-inch [2 1/2-cm.] intervals, starting at the middle and working outward to form a regular cylindrical shape.
Sprinkle the pork lightly all over with sugar.
Color it on all surfaces, either in a skillet over high heat, or in an oven preheated to 425° F. [220° C.].
Place the pork in an oval casserole just large enough to hold it and cover it generously with the hot stock.
Bring to a simmer, cover the casserole and place in a preheated 325° F. [170° C] oven for 35 minutes, or poach the pork over low heat on top of the stove.
Strain and degrease the cooking stock, and return it to the casserole.
Allow the pork to cool in the stock.
Transfer the pork to a rack and remove the strings.
Gently warm about 1 cup [1/4 liter] of the cooking stock, pour it into a bowl and set in cracked ice.
When the stock begins to thicken, but is not yet jellied, spoon several layers of it over the pork to glaze the surface.