Aspic according to a medieval recipe from the 16th century

While today we define aspic as a semi-solid mass of organic origin, most commonly made from chopped meat cooked with skin and plant-based gelatin, our ancestors were not so precise with terminology and used names rather randomly for various dishes. In medieval cookbooks, we can find references to huspenina (aspic), jelly, and kyselice. The latter term sometimes also referred to a sour soup or dish, possibly because, even in that time, there was a preference for aspic served with vinegar, much like how we enjoy this dish today. Typically, aspic was served as part of the third course. It was considered a refined dish, and for the ducal court kitchen in Landshut, special pigs with more delicate-flavored meat were ordered specifically for its preparation. However, one variation that may seem unusual to us today is a sweet version of this dish, cooked with cane sugar, honey, and fruit, as aspic was sometimes served at medieval weddings. Fish aspic was very popular on fasting days, but according to Old Czech cookbooks, it could be made from almost any type of meat. The following recipe comes from Severin the Younger’s *Cookbook* from the early 16th century.

Recipe for Medieval Aspic

5 pork trotters, 200 ml white wine, 10 tablespoons plum jam, cane sugar, ground pepper, ground cinnamon, salt

Thoroughly wash the pork trotters, place them in a pot, and cover with water so they are fully submerged. Bring to a boil and then drain all the water. Scrub the trotters thoroughly under warm running water with a brush to remove any remaining impurities. Place them back in the pot and cover with a mixture of water and wine so that they are fully submerged. Cover with a lid and let simmer on low heat for two to three hours until the meat begins to fall off the bones. Remove the trotters and any parts that may have separated during cooking from the pot and store them in a cool place. Simmer the remaining liquid for about another 20 minutes. Then, strain the liquid into a clean pot through a fine sieve or cheesecloth and refrigerate overnight at 8°C.

The next day, skim off the fat that has formed on the surface. This fat can be used for cooking in the same way as lard. Check the remaining liquid to see if it has the consistency of aspic; if not, let it simmer over low heat for about 20–30 minutes to reduce excess water. Then, strain the aspic through cheesecloth into a pot. A washed old cotton baby cloth has proven to work well. Remove the meat from the trotters that were stored the previous day and chop it into pieces. Add the plum jam to the aspic, optionally sweeten with cane sugar, and season with pepper and cinnamon to taste. Line the bottom of a mold with the chopped meat from the trotters and pour the aspic over it. Store the aspic in a cool place and let it set overnight.