Filling of meat

The jellied meat is a traditional cold dish on any festive table for many years.

It is decorated in a variety of ways: green peas, roses, vegetables, slices of lime, boiled eggs, sprigs of greens, lemon, etc. You can, of course, do without decorating, but decorated and appetizingly decorated jellied meat on the table looks much more solemnly .

So, we offer you such a recipe for jellied meat.

You need:

Veal or beef - a pound,

Parsley greens;

The roots of parsley and celery - 40 grams each;

vegetable oil;

salt;

2 boiled chicken eggs;

For the preparation of meat jelly, take: 1 kilogram of beef bones, one onion, one carrot, 40 g of gelatin, 2 bay leaves, 2 clove buds, 10 fragrant peppercorns, salt.

So, let's start making jellied meat.

We cut the flesh of veal or beef into fairly large pieces and a little podsalivaem. Then fry it along with half the norm of the roots in a frying pan in oil or on some other fat. Then put the frying pan with meat (you can also shift it into a special one into a mold) into a hot oven, then pour the top with the oil in which the meat was roasted. In the oven, bring the meat to full preparedness.

In order to make jelly, you must cook in a saucepan a broth of beef bones, an entire onion, carrots and the remaining rootlets of celery and parsley rootlets. To make the broth transparent, do not close the lid tightly.

Then soak gelatin in cold boiled water and leave it for a while for swelling, as indicated on the package.

After this, the prepared broth is slightly cooled and we pour in the already swollen gelatin. We carefully mix everything, we put peppercorns, "laurushka", buds of a carnation, to taste salt and again bring to a boil.

We cool it and filter the broth through a fine sieve. We take ready beef from the oven, cut into equal thin slices. We lay out ready-made meat pieces for serving plates or in one spacious dish. Around we put slices of chicken boiled into steep eggs, leaves of parsley, circles of boiled carrots. Fill the prepared jelly. We remove ready-made jellied meat from the meat to solidify in the refrigerator. To serve this dish is required among the first dishes, when the jellied is still firm and not melted.

If you want to cook something original, then tell you how to prepare a jellied meat from the eggshell.

To prepare eggs, it is required to make small holes on the egg from the sharp end with a spoon or knife, through which to pour out the contents of the egg, which can be used for baking or for omelet. The remaining shell needs to be rinsed well under running cold water and then dried. At 30 shells you will need 500 grams of meat, 300 g of boiled sausage, 60 g of gelatin, one sweet red pepper, greens.

Meat is required to boil, and the resulting broth carefully strain. It is recommended to soak gelatin in half a glass of water. Meat must be cut into small pieces, you can also cut it into fibers. Cooked sausage should be cut into small cubes. Pepper must also be cut into small cubes. Wash greens, slightly dry and trim on twigs. In prepared egg shells , carefully spread the pepper, small twigs of greens, sausage and meat.

In a strained boiling broth, dissolve the already swollen gelatin. Hot broth with dissolved gelatin pour the prepared eggshells. Put to freeze overnight in the refrigerator. In the morning, clean the jellied meat from the shell like ordinary boiled eggs.

Serve to the table directly from the refrigerator, because "eggs" may well melt. You can say that this dish can perfectly decorate any festive table.