Jellied Yeal

Jellied Yeal - Russian Appetizer Recipe

How to Cook & Prepare Jellied Yeal:

4 calf’s feet 1 parsley root
5-6 eggs 2-3 bay leaves
2 onions salt
2 carrots pepper
button of garlic.

Scald the feet and dry with a cloth. Rub with flour and over a spirit burner singe off any hair. Cut the feet lengthwise and cut the meat from the bone. Chop and wash the bones. Add water to cover the bones and meat by 4-5 cm. Add the carrots, parsley and onions; bring to the boil and simmer for 3-4 hours. Skim the fat, remove the carrots and parsley, remove the bones and cut up the meat or put it through the mincer. Return the bones to the stock, add bay leaves and pepper. Bring to the boil and cook for 3-4 hours. Strain and remove the bay leaves. Add the meat. Salt to taste. Pour into mould, alternating layers of aspic and hard-cooked eggs, and then chill. Serve with horseradish and sour cream sauce, mustard, horseradish and vinegar sauce or grated horseradish. Separately pass lettuce salad with sour cream and vinegar dressing or cucumbers.

Jellied Pig’s knuckles

Substitute pig’s knuckles in the above recipe.

Jellied pig’s head

Substitute pig’s head in the above recipe. Add 1-1 ½ tsps gelatin to the stock.

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	Jellied Beet		Mayonnaise and sour cream dressing