Jellied Beef

Ingredients:

2 legs, lips, and 1 carrot root, parsley, celery, parsnip, 1-2lavrovyh sheet, 10 peas black pepper, salt. 

Instructions:

The legs and lips carefully prepare: Opal, scraped, cleaned with a brush, put in a large bowl (cast iron pan), add the prepared roots, cover with cold water and cook first on high heat, often removing the foam, then slowly with the lid-not less than 6 hours. When the roots reach the readiness to remove them using a skimmer and continue to cook until the jelly, until the meat is freely detached from the bones and the broth takes kleykoobraznuyu consistency. Salt and spices added for 15 minutes before the end of cooking. Then strain the stock through a napkin, remove meat from bones and cut into slices, arrange in the form of stars decorate the carrots and other roots, if desired, add chopped garlic, pour strained broth, allow to congeal in the cold pantry or refrigerator (in the refrigerator to set completely cooled jelly in the sealed container). 

Serve with horseradish, vinegar, mustard. 

Note: 
Jelly - Russia's common cold appetizer. She decided to submit to the festive table with vodka with horseradish, mustard, mayonnaise, vinegar. 

In peasant families, this dish is in the good old days of eating in the period between Christmas and Baptism. Such a "seasonality" was due to the fact that with the onset of cold pores in the rural estates began slaughtering cattle: slaughtered pigs, slaughtered sheep and other animals. All parts of carcasses used rationally, in the household did not disappearing. For the most suitable jelly legs (drumsticks), head, lips and other parts, containing gelling substance. Beef or lamb leg jelly turns transparent, Pork - muddy. 

Jelly can be prepared with aromatic roots (carrot, parsley, celery, parsnip), spices and seasonings, garlic, and without him. Very tasty jelly with the addition of rabbit meat or poultr