Aspic. What is aspic? Jellied meat is another name

JELLY, -dtsa, m. Same as jelly.

Source: Ozhegov. Dictionary of the Russian language.

1.Jellied meat in Russian cuisine most often means jelly (see). Most often, this name is applied to jelly in the southern and southeastern parts of the Russian regions, while in the north and northwest they say “jelly”. In addition, beef jelly is necessarily called “jelly,” while a pork product is called “jellied meat.”

JELLY. The Russian name for cold table meat dishes prepared from veal, beef, pork by prolonged cooking and maximum boiling of the meat part and thickening of the broth. Other nations also have similar dishes (see rasol, muzhuzhi, jellied meat), but in their preparation there are always national differences regarding either the composition of the products, or cooking methods and seasonings.

Russian jelly is made from beef or veal; pork jellies are common in regions of Russia close to Ukraine and Belarus. The head and legs of the animal go into the jelly. One of the main conditions for good jelly is preliminary thorough cleaning of these products: singeing, washing in several waters, scraping.

Another condition for real jelly is that it contains the entire head (including the brains, tongue) and all four legs. Usually, in recent decades, this condition is not met, only waste is left for the jelly, and this deprives the jelly of its characteristic taste and value, forcing the use of gelatin in its preparation, while the complex preparation of all traditional parts gives natural gelling, making the jelly first-class and tasty snack dish

2. Jellied meat, in contrast to meat jelly, in the northern and central regions of Russia is called cold boiled fish, frozen in its own boiled broth and served cold. In order not to be confused with pork jellied meat, this dish is also called cold. Cold from sturgeon, cold from veal - these terms show that they are used in cases where the product is capable of producing a gelling substance naturally, without the use of gelatin, by simply setting in the cold - and hence it is called cold to distinguish it from similar gelled aspic dishes ( see aspic).

3. Jellied meat in Belarusian and Ukrainian cuisines is often called summer cold berry soups - mainly from raspberries, wild strawberries, strawberries and blueberries. They are made with either light sugar syrup or milk, but in both cases they are served very cold. Due to the fact that such soups began to be perceived as separate, special dishes not so long ago, a special name has not been developed in folk cooking, and therefore they are called either by their composition - berry soups, berry soups, or by their seasonality - jellied meat, since in This seems to be their main difference and advantage in the hot summer.

It must be borne in mind that to prepare berry jellied meats, half of the berries in them are pureed, and this juice and pulp are added raw to the cooled syrup. The other part of the berries is sprinkled on top of the jellied liquid for decorative purposes, and thanks to its density, whole large berries always float on the surface, creating the illusion of the entire dish being filled to the bottom with berries.

Jellied dishes, as well as jellied meats (jelly) are traditional dishes of Russian cuisine. These cold appetizers are very popular during the holidays. They are served with vodka, and to give a special spicy taste, various seasonings, sauces, spices are used - such as mustard, horseradish, vinegar, garlic and others.

What is the difference - aspic, jelly, jellied meat, brawn?

When planning to place a “cold dish” on the table, housewives rarely think about what exactly to call it. But still, disputes often arise on this issue, which rarely lead to consensus, since no one really knows what the difference between jelly and jellied meat is. But there are other dishes from this category, for example, aspic or brawn. And a real home cook is simply interested in knowing what he is going to feed his guests.

Aspic

The main difference between jelly and jellied meat is the set of meat components. A whole collection goes into jellied meat. The gelling parts are the cartilaginous parts of the pork carcass: legs with hooves, ears, and sometimes the entire head. They are often supplemented with beef joints, or even better, with a tail. To add density to the jelly, many people add bird wings and backs to the broth (the so-called soup set). If anyone doesn’t know: it is better to take a domestic chicken, and ideally a rooster, since it is more sinewy, and there are much more cohesive substances in its carcass.

Meat is used for filling. There is a lot of room for imagination here: after a couple of hours of initial cooking, you can add the finest pork, you can add turkey fillet, you can get by with chicken legs - whatever you like.

In total, the jellied meat will cook for six hours. Before filling the filler with broth, the latter must be filtered and the meat disassembled. In the classic version, the filling should be cut or separated by hand into fairly small pieces (fibers), but many people like whole wings in a container - in this case, the jellied meat begins to come close to jelly. For beauty, halves of hard-boiled eggs or their slices, carrots, garlic cloves, or something else bright that stands out from the general background are often placed in the container along with the meat for beauty.

Nuances of preparation

How exactly to flavor the jellied meat is a matter of personal preference. However, a prerequisite is that the broth must be fragrant. Therefore, about an hour before the end of its preparation, bay leaf, peppercorns and various roots are put into the base. The classic choice is carrots, whole (or cut in half if the root vegetable is too large). Connoisseurs of spices complement it with root parsley. Another necessary ingredient is a whole onion, including the peel. An important point is how jelly differs from jellied meat: you can add your own “personal” spices to the latter, it fully allows for this. You just need to be sure that they are combined with all types of meat, and not overdo it with spices.

Jelly

This traditional Russian dish was once made from leftover meat that had nowhere else to use.

In Rus', in peasant houses, jellies were prepared in winter, from Christmas to Epiphany. During this cold time, it was customary in the villages to slaughter livestock. Thrifty housewives found use for all parts of the carcass - neither shanks (legs), nor lips, nor ears, nor heads were lost. Jelly was also prepared from them because these parts contain the animal glue, gelatin, necessary for jellied meat. The taste and appearance of the jelly depend on the product on the basis of which it is prepared: transparent jelly, for example, is produced by lamb or beef legs, and cloudier, thicker jelly is produced by pork legs.

For all its deliciousness and nutritional value, it was quite unsightly in appearance. Jelly was made from cow meat because it was the cheapest. And due to the fact that everything was thrown into it, it usually did not freeze very well, so it was not supposed to contain dense jelly.

A few words about spices for jelly

Forget about the variety of condiments that you can find on supermarket shelves. Only garlic is suitable for jelly. No roots are added, no onions are added. When the meat is removed from the broth for disassembly, and it has not yet been strained, crushed or chopped garlic is added to the base in an amount acceptable for future eaters. After this, the broth is infused covered for half an hour, and only then filtered.

Jellied

Now let’s figure out the difference between aspic and jellied meat and jelly. The theoretical premises remain the same: meat covered in congealed broth. However, meat can be fish, poultry, or by-products (primarily tongue). Its main characteristic is low-fat, even some leanness. It is impossible to obtain “voluntary” jelly from such meat, so aspic must be prepared using artificial thickeners - agar-agar or (more often) animal gelatin. Related to this is another feature that distinguishes aspic, jelly, and aspic: the latter hardens much faster than its “competitors.” The filler is laid out on the bottom in large pieces. In addition, vegetables must be placed in it, which should be beautifully visible through the transparent layer. Most often they are semicircles of pickled cucumbers or circles of boiled carrots. If a cook does not like vegetables, he will certainly supplement his dish with fresh herbs.

Classic brawn

Another favorite and home-made dish is brawn. It comes from Germany, although it is known by other names in different countries. Saltison is the same brawn, only from less-demanded parts of the carcass and with less jelly broth. When the filler is disassembled, filled with base and hardened a little, it is placed in the shell under a press and sent back to set. The most delicious and popular brawn is in a natural casing, but our housewives have become adept at preparing it in an artificial casing, for example, in a baking bag. The principles of its preparation before pressing are absolutely identical for jellied meat or jelly.

Conclusions: what is the difference between jelly and brawn from jellied meat, and jellied meat from aspic?

Even if the interest is purely theoretical, it must be satisfied. In the end, the housewife has the right to know what she gets out of it, and what is the difference between brawn, aspic, jelly and jellied meat. The difference can be summarized in the following points.

Meat products used for broth. For the jelly you only need beef; the rest can be filled with almost anything you have on hand.

Structure. The jelly is more fluctuating and soft, the rest of the “twins” have a strong jelly.

Color. Jellied meat and aspic are lighter, jelly is definitely dark, brawn varies in shade depending on what went into it.

Bookmark order. All meat components are put into jelly at once, into the rest - depending on how much time it takes to boil certain varieties/types of meat.

One more point how jelly differs from jellied meat (and other similar dishes) - cooking time. Due to the fact that it only uses beef, it will simmer on the stove for 3-4 hours longer. The brawn is also close to it, if the prevailing amount of the meat set is the same beef.

Basic tips for preparing jellied meat and jelly

The French, fed by kings in the past, combined the tasty but unattractive jelly with the beautiful but tasteless jelly from their homeland. The result of the symbiosis was jellied meat, but jelly did not completely become a thing of the past. Now both jelly and jellied meat are purely visually similar. Where the difference remains is in the selection of meat. Jelly is still made exclusively from beef. No other meat is added to it if you want to get a real ancient Russian dish. And one more feature that jelly can boast of: the difference from jellied meat is that it will cook much longer. So to get it you will have to be patient for 10-12 hours.

Culinary experts are most often of little interest in the difference between jelly and jellied meat. They are more concerned about the quality of the resulting dish. And it’s not difficult to achieve it, you just need to follow a few rules:

Do not cook “cold” meat from frozen meat - no tricks can get rid of cloudiness.

Do not use ingredients that are too fatty - it will turn out unsightly and it will harden worse.

Water is poured only cold, and there should be 2 times more of it than meat. You cannot add it during the cooking process!

You need to salt the jelly or jellied meat only after turning off the heat, otherwise you can easily over-salt it: the water will boil away.

The broth should not boil too violently, it should not be stirred, and the foam should be skimmed regularly - then the jellied meat will turn out transparent.

Nowadays, jellied dishes and jellied meat still occupy their rightful place on the table. There are many different ways of preparing them, not to mention special secrets known only to skilled chefs and giving their products a unique taste and aroma. Since cold appetizers are one of the first to appear on the table, this is where the demonstration of the hostess’s culinary art begins, on whose skill and imagination it depends on whether the guests and household members will be satisfied, whether they will “lick” their fingers and ask for more.

JELLIES and JELLIES

Jellied dishes are classified as cold appetizers. The range of products is very wide: aspic is prepared from meat and fish, poultry and game, eggs and even vegetables. It is customary to serve separately horseradish with vinegar or horseradish with sour cream and other spices, sauces (for example, mayonnaise), various seasonings, herbs, as well as salads and vegetables - salted and pickled.

Meat aspic can be prepared from veal, pig, tongue, ham, sausage, chicken, turkey, duck and game, such as hazel grouse and partridge.

For jellied fish, pike perch, herring, sturgeon, sterlet, carp, carp, bream, perch, and pike are especially good.

A wonderful aspic is made from stuffed meat and fish products: pike perch, pike, poultry and even liver sausage. The products are cut into thin pieces, and such dishes are decorated with slices of lemon, eggs, tomatoes, and fresh cucumbers. Thinly sliced ​​apples and green leaves can also serve as decoration. The possibilities for those who like to invent and experiment are endless!

For vegetable aspics, it is good to use carrots, cauliflower, turnips, asparagus, and green peas. Fruits are sometimes added to vegetables - apples, peaches, pears, etc.

General rules for preparing jellied dishes

Jelly is prepared from the broth obtained by cooking fish, meat or vegetables.

The amount of gelatin (animal glue) that is added to the broth to make jelly is determined by its strength. For example, for broth from pike perch boiled with head and skin, 1–2 g of gelatin per glass is enough. And for the same volume of chicken broth, 4–5 g are required. The largest amount of gelatin is placed in vegetable broth: to obtain good jelly, you should add 6–7 g of gelatin per 1 glass.

Gelatin is soaked in cold water in the following weight proportion: 5 parts water to 1 part gelatin.

Boil the broth over low heat for 3-5 minutes, then add gelatin and stir until the broth boils and the gelatin is completely dissolved. Next, the broth is filtered into another container, allowed to cool slightly and poured over the prepared foods.

To obtain a more transparent and delicate jelly, cooks advise whisking raw egg white in a bowl (1 egg per 4-5 cups of broth), then adding a glass of chilled broth, a tablespoon of vinegar or lemon juice, mix it all well and pour into a saucepan with the bulk broth, which should be boiling at this time. Next, cover the pan with a lid, put it on low heat, and after boiling, remove it from the heat so that the broth settles for 15–20 minutes. Then it is filtered. This operation should be carried out carefully, avoiding shaking the broth.

And now a few recipes for jellied dishes made from meat, fish, mushrooms, vegetables, etc.:

Beef aspic

Ingredients:
Beef (sirloin or other meat) - 500 g, gelatin packet - 1 pc., onions - 2 pcs., garlic - 2-3 cloves, bay leaf, black peppercorns, salt - to taste, parsley for decoration.

Cooking method:
The beef is cooked in one piece; the cooking vessel must be high enough. After boiling, pour off the first broth, then simmer over low heat for 4-5 hours. Don't forget to remove the foam.
Add onion with top scales, pepper, bay leaf, salt to the broth. When the meat is ready, remove it from the pan.
Cool the broth. Pour gelatin over a glass of chilled broth for 40 minutes to swell. Next, heat the swollen gelatin with the remaining broth, stirring and not bringing to a boil. Cool again, add finely chopped garlic to the broth.
To peel onions without tears, you should do this under running cold water or by dipping a knife in cold water.
Cut the meat into equal slices and place on a plate. Pour in the prepared broth. Place parsley on a platter for garnish.
It is recommended to serve with horseradish, mustard, and adjika.

Jellied veal

Ingredients:
Veal fillet – 3 kg, bacon – 100 g, melted butter – 50 g, finely chopped veal legs – 3 pcs., onion – 3 pcs., carrots – 3 pcs., large beets – 1 pc., bay leaf – 3– 4 pcs., black peppercorns - 15 pcs., salt.

For garnish: green salad – 100 g, grated horseradish – 10 g, small beets – 1 pc., mayonnaise – 2 tablespoons.

Cooking method:
Stuff the veal. Then rub with salt and fry in oil on all sides in a deep frying pan. Add vegetables and veal legs, pepper and bay leaf. Add salt and add water so that it covers all the food in the pan by 4–5 cm. Then close the lid, bring to a boil over high heat, then reduce the heat to low: cook until the water barely boils.

The meat can be kept in the refrigerator for 1-2 days without freezing if it is pre-coated with olive oil.

Remove the pan from the heat when the meat on the legs becomes soft and can be easily separated from the bones, and the veal has also boiled down until soft. Remove the meat from the pan, cut into thin slices and place on a deep dish. Strain the broth through a sieve and add salt to taste. Pour broth over meat and refrigerate. Decorate the frozen dish with mugs cut from lettuce. On each of these circles put a small amount of grated horseradish mixed with boiled beets, also grated on a fine grater. Add Mayo.

Jellied pig

Ingredients:
Pig weighing 2–2.5 kg, gelatin – 30 g, boiled egg – 1 pc., boiled carrots – 1 pc., lemon – 1 pc., onion – 1 pc., bay leaf – 2 pcs., roots ( parsley, celery, parsnip), pepper, cloves, salt.

Cooking method:
Singe the piglet's bristles, then rinse and gut it. Cut into pieces as follows: separate the head, cut the carcass in the area of ​​the kidneys crosswise, you can additionally cut each half lengthwise - along the spine.

After the pig is chopped, it must be lowered into a saucepan, filled with cold water, salt, and onions and thoroughly peeled roots. Place the pan on the fire, after covering it with a lid.

After the water boils, remove the foam and continue cooking over low heat for another 40–50 minutes. When the pig is cooked, remove it, place it on a dish, cover with a damp cloth, and cool.

Put the broth obtained during cooking back on the fire, add bay leaves, pepper and cloves, and boil. Add gelatin, previously soaked in cold water, and bring the broth to a boil again, stirring it, then strain through cheesecloth.

When the piglet has cooled, cut it into portions and place them on a plate, keeping a distance of 0.5 cm between adjacent pieces. Garnish the dish with halves of sliced ​​eggs, carrots and/or lemon slices. In a large saucepan, you can cook a whole piglet without dividing it into parts. Before this, the vertebral bones should be chopped from the inside to the pulp. After cooking, cut the carcass into portions and place it back on the dish so that it looks like a whole pig.

You should pour the gelatin into the dish in 2-3 batches, making sure that the decorations do not move from their place and that each piece of meat is soaked in the jelly.
Serve separately with horseradish sauce with sour cream or horseradish with vinegar.

Jellied tongue

Ingredients:
Tongue – 700 g, gelatin – 10 g, boiled carrots – 100 g, parsley leaves, salt.

Cooking method:
Boil the tongue along with carrots in salted water. After the broth has cooled, remove the meat, cut into ring-shaped slices and place in a deep tray. Add a leaf of parsley and a circle of boiled carrots to each slice of tongue to make the dish look beautiful. Pour ½ cup of water over the gelatin for 20–30 minutes, then add it to the cooled broth. Bring the broth to a boil again and strain. Pour the resulting jelly into the tray with the meat and place the dish in the cold so that it hardens well.

The jellied tongue is served separately with mayonnaise, sour cream and horseradish sauce, or horseradish with vinegar.

Jellied pate in molds

Ingredients:
Liver – 500 g, unsalted lard – 300 g, vegetable oil – 1 tablespoon, carrots – 1 pc., onion – 2 pcs., bay leaf – 2 pcs., white bread (loaf) – 2 slices, milk – 1 glass, Swiss cheese – 150 g, black peppercorns – 1 teaspoon, salt.
For jelly: meat broth - 4 cups, gelatin - 2 tablespoons.
For decoration: green salad – 100 g, beets – 1 pc., horseradish root – 2 pcs., mayonnaise – 1 jar, sugar – 2 tablespoons.

Cooking method:
Wash the liver, lard, peeled carrots, put them in a saucepan, pour in 1/2 cup of water, add bay leaf and pepper, salt, cover and simmer over medium heat. Finely chop the onion, fry in oil until golden brown and add to the pan. When the water has evaporated, the lard becomes transparent and the carrots become soft, remove the pan from the heat and cool its contents. Remove the bay leaf, and pass everything else through a meat grinder 3 times, adding bread soaked in milk and squeezed out. Add grated cheese, mix everything, roll the mixture into a thin sausage and place in the cold.

Make jelly from broth and gelatin. To do this, strain the broth and boil, pour in the gelatin and stir without letting it boil, then pour it into the bottom of the molds and cool slightly.

Cut the cooled pate into circles, place in a mold, pour in the remaining jelly and cool. Before serving, remove the aspic from the molds, place on a board covered with lettuce, decorate each plate with a teaspoon of a mixture of boiled and finely grated beets, mixed with grated horseradish, mayonnaise and sugar.

Ham jellied mousse

Ingredients:
Ham – 300 g, egg – 2 pcs., gelatin – 1 tablespoon, table wine – 1 tablespoon, broth – 2 glasses, cream – 1/2 cup, mustard – 1 teaspoon, pepper and salt to taste.

Cooking method:
Pass 2 hard-boiled eggs and ham through a meat grinder twice, add wine, pepper, salt and mustard; mix everything well.

Prepare jelly from the broth and gelatin (1 teaspoon of gelatin per 1/2 cup of broth), add whipped cream to it, cool, pour into small molds so that the jelly covers only their walls. To do this, the molds must be cooled well in advance; you can even put them in a bowl of snow. Then slowly and little by little pour the jelly into each mold, turning so that it hardens on the walls in a thin layer.

After this, fill the molds with the prepared mixture of ham and eggs, but not to the top, and fill it with the remaining jelly. Place in the refrigerator for several hours to harden. To easily remove the mousse from the mold, you need to lower it into hot water for a few seconds, then immediately tip it onto a plate. Place a salad bowl with mayonnaise in the center of a round plate, and place mousse around it.

Chicken aspic

Ingredients:
Chicken, gelatin (soaked in ½ cup cold water) – 1 tablespoon, carrots – 1 pc., hard-boiled egg – 1 pc., green peas, mayonnaise, parsley, spices: parsley root – 1 pc., bay leaf, ground black pepper, salt.

Cooking method:
Wash and divide the chicken into large enough pieces, fill them with water so that it completely covers the meat. Then put on the fire until the water boils, being sure to skim off the foam. Add salt and spices. Cook the broth over low heat in a covered saucepan. After the chicken is ready, it should be removed, the bones separated, and the meat placed in special molds, which are rinsed with cold water beforehand. The meat is decorated with neatly cut pieces of egg, green parsley leaves, slices of boiled carrots and green peas.

Strain the broth, add pre-soaked gelatin, put it back on the fire, bring to a boil, but do not boil. Next, the molds with meat are filled with broth and placed in the cold until solidified.

To make the meat of an old bird more juicy and tender, before cooking, you need to put the carcass in water with vinegar for about 1 hour or rub it with lemon juice both outside and inside. The finished dish is served with mayonnaise.

Goose liver aspic

Ingredients:
Goose liver – 1 piece, bacon – 50 g, vegetable oil – 1 tablespoon, milk – 1/2 cup, white wine – 1/2 cup.
For jelly: meat broth - / l, gelatin - 15 g, black peppercorns - 6 pcs., bay leaf - 1 pc., juice from / lemon.

Cooking method:
Add spices to the prepared meat broth, let it simmer over low heat under the lid, then strain, pour in lemon juice and gelatin, dissolved in advance in 2 tablespoons of water. Boil, cool the jelly slightly and pour it into the molds so that it covers only their walls. This is done in exactly the same way as during the preparation of ham jellied mousse, the recipe for which is posted above.
Clean the liver from the film and pour milk for 1–2 hours. When it turns white, it should be placed in a saucepan with bacon and butter, then poured with wine and simmered until the liver becomes soft.
Cool the finished liver, cut into neat pieces and place beautifully in molds. Fill it with the remaining jelly to the very top.

Fish jelly

Ingredients:
Fish waste (bones, head, skin, tail) - / kg, water - 1 l, onions - 1 pc., carrots - 1-2 pcs., parsley root - 1 pc.

Cooking method:
Place the fish waste in a pan of cold water, peel the onion and place it in the water along with the whole parsley root. Cook for 2-3 hours over low heat. Strain the finished broth through a sieve. Finely grate the carrots and add them to the broth. Together with the carrots, the dregs will gradually settle to the bottom, as a result the broth will become transparent. After this, strain it a second time.
Use the broth as a gelling agent when preparing fish aspic.

Fish aspic

Ingredients:
Fresh fish – 1 kg, gelatin – 40–50 g, water – 1 l, hard-boiled egg – 1 pc., parsley, celery, parsnip and carrot roots – 1 pc. each, green peas, bay leaf, parsley, black ground pepper and salt - to taste.

The broth for sauces and jellied dishes is almost not salted.

Cooking method:
Clean the fish (pike perch, carp, pike, etc.), gut it and rinse well, cut off the heads and tails, cut into pieces and remove the bones. Place the heads and tails in a saucepan with cold water, boil, and skim off the foam. After this, add the roots, pepper, bay leaf, salt the broth and cook for another 15–20 minutes, skimming off the foam. Next, remove the heads and tails from the pan and put pieces of fish into it, which cook over low heat until cooked. Then carefully remove them from the broth with a slotted spoon and place them on a dish or place them in special molds. Prepare 2-3 layers of gauze and strain the broth through it.
Let the gelatin swell in warm water, then lower it into the strained broth and bring to a boil, but do not boil. Pour fish pieces over it.
The dish is traditionally decorated with star-shaped boiled carrots, egg slices, green peas and parsley and placed in the refrigerator to harden. You can also use lemon slices for decoration, but this should be done after the jelly has hardened, otherwise it will acquire a bitter taste.
Serve mayonnaise or horseradish with the fish aspic.

Jellied pike perch (first recipe)

Ingredients:
Pike perch – 1 kg, gelatin – 15 g, carrots – 100 g, parsley root – 50 g, horseradish root – 50 g, cucumber – 100 g, bay leaf, herbs, salt.

Cooking method:
Clean the fish from scales, gut it, separate the head and remove the bones. Roughly chop the fish fillet. Add salt to the water in a saucepan and cook the head and bones of the pike perch in it for 10–15 minutes along with bay leaves, parsley roots, horseradish and carrots. After this, put the fish fillet into the broth. The base for the aspic is ready. Then, using a slotted spoon, remove the finished fish from the pan and arrange individual pieces on a dish so that together they take the shape of a fish. The parts should not lie close together; you should leave a little space between them. Arrange neatly sliced ​​cucumbers, carrots and herbs around the edges of the dish. Then soak the gelatin in 100 g of water for 20 minutes, add 2/2 cup of the broth obtained from boiling the fish. Bring the mixture to a boil, then strain the resulting jelly. Pour it over the pieces of pike perch on a plate and keep it in the cold until the jelly has completely hardened.

Jellied pike perch (second recipe)

Ingredients:
Pike perch – 1.2–1.5 kg, parsley root – 1 pc., carrots – 2 pcs., black peppercorns – 6–8 pcs., bay leaf – 3 pcs., onions – 1–2 pcs., parsley, lemon - 1 pc., salt.

Cooking method:
Wash the pike perch, remove scales and gut it. Next, cut off the head and tail with a small amount of meat, cut out the gills. Place the scales in gauze and tie them in a loose knot. Wash the pike perch in cold water and cut into portions.
Place the pike perch head, tail and scales (in gauze) in an enamel pan, add cold water, and boil. When the broth boils, remove the foam, add salt and pieces of fish.
After 15–20 minutes, remove the cooked pieces of pike perch from the pan with a slotted spoon. Place them in the aspic dish, leaving small gaps between them. Close and refrigerate.
Cook the remaining ingredients in the pan over low heat for another 2–2.5 hours.
Before the end of cooking (15–20 minutes), add carrots, onions and parsley root to the broth, and 7–8 minutes before adding spices. When the broth is ready, strain it through a sieve.
Then peel the lemon and remove the white film and cut into thin slices. Cut boiled carrots into slices. If you have a curly knife, then it is better to cut carrots with it. Wash the parsley well, cut off the tough stems, leaving only the leaves. Use slices of lemon, carrots and parsley leaves to decorate the fish.
Pour the cooled broth over the pike perch. It is not recommended to do this in one step; it is better to divide the process into several stages. After each pouring, you should wait until the fish broth in the tray takes on the consistency of jelly, and only then repeat the action. And so on several times. You should pour it carefully so that the decorations do not move. Jellied pike perch is considered ready when the frozen jelly covers all pieces of fish.
It is recommended to serve this dish with horseradish sauce and/or lean mayonnaise in a separate bowl.

Whole fish jellied

Ingredients:
Whole fish – 1/kg, onion – 1 pc., carrots – 1 pc., gelatin – 1 tablespoon, bay leaf – 3 pcs., black peppercorns – 1 teaspoon.
For garnish: boiled beets - 1 pc., green peas - 1 can, pickled cucumber - 3 pcs., pickled mushrooms - 1 can, boiled potatoes - 4 pcs., hard-boiled eggs - their quantity is determined by the size of the fish, mayonnaise.

Cooking method:
Clean and gut the fish. Without cutting off the head and tail, make a longitudinal cut on the back so that the skin does not burst during cooking. Place the fish in an oblong bowl, cover with cold water, add onions, carrots and spices. Place on low heat. It is necessary to ensure that the water does not boil, otherwise the fish may be overcooked and will fall apart. Cool the finished fish in the broth, then remove it and evaporate the broth so that 4 cups remain. Strain through cheesecloth and boil again, pour in gelatin, previously filled with water, bring the broth to a boil, but do not boil.

Pour the fish jelly into a deep dish and put it in the cold so that the jelly hardens. Next, place the fish on it (on its side), place quartered eggs, carrot stars, and green peas around it. Pour the remaining jelly over everything. Cool the dish again. When the jelly has hardened, tip the dish onto another dish of larger diameter, cover with a hot towel for a few minutes so that the aspic can easily separate from the mold. Surround the aspic with mushrooms and vegetables, cut into small cubes, and pour mayonnaise over them.

Stuffed jellied carp (1)

Ingredients:
Carp – 700–800 g, carrots – 30 g, onions – 20 g, butter – 10 g, mushrooms and milk – 40 g each, egg – 1 pc., wheat bread – 50 g, semolina – 10 g, bay leaf – 1 pc., gelatin – 3 g, broth – 100 g, ground black pepper – 2 g, salt.
For the sauce: beets – 75 g, horseradish root – 10 g, mayonnaise – 40 g, granulated sugar – 10 g, salt.

Cooking method:
Clean the fish and wash thoroughly. Cut the skin around the head and spine. Do not cut the belly. Separate the head and remove the entrails, then cut the fish into pieces of 2-3 cm, trying to keep them the same, rinse them.

Boil broth from the head and bones with the addition of carrots and bay leaves. Strain the finished broth and add gelatin diluted in water.

Wash the mushrooms well and cut the onion into rings. Then fry them, add salt, add pepper and simmer in oil. Using a meat grinder, grind the pulp of the tail part of the carp, bread soaked in milk, stewed mushrooms and onions. Pour the egg white into the broth, beat the liquid and combine with the crushed mass. Next, add semolina, salt and pepper the minced meat, and grind it thoroughly. Carefully fill the fish pieces with the prepared minced meat. Place stuffed fish pieces on a wire rack and immerse in warm broth. Cook for 20–30 minutes over low heat. Next, cool the broth, remove the fish, and place on a plate. Fill each piece of stuffed carp with hardening jelly.

Then prepare the sauce. Mix boiled and grated beets with peeled and grated horseradish, add sugar, mayonnaise, and salt. Mix the sauce well and place it around the edges of the dish, surrounding the frozen fish.

To store part of the onion, you need to lubricate the cut area with oil or fat.

Stuffed jellied carp (2)

Ingredients:
Carp – 1/-2 kg, carrots – 1 pc., black peppercorns – 10 pcs., bay leaf – 2 pcs., onion – 1 pc., butter – 1 teaspoon, champignons – 200 g, milk – 1 glass, raw egg – 2 pcs., boiled egg – 1 pc., city bread – 1/2 part, semolina – 1 tablespoon, gelatin – 1 tablespoon, broth – 1/2 l, ground black pepper and salt to taste.

For the sauce: small boiled beets - 1 pc., horseradish root - 50 g, mayonnaise - 1 jar, sugar - 2 tablespoons, salt - to taste.

Cooking method:
Rinse the scaled carp well, cut the skin around the head and along the ridge and, without cutting the belly, remove the head and entrails. Cut the fish into cross-sectional pieces 4–5 cm thick, rinse again and set aside the pieces for stuffing.

Make broth from carrots, peppercorns, bay leaves, fish heads and bones. Strain the finished broth and add gelatin diluted in water. Peel the champignons and cut into very thin pieces. Cut the onion into rings. Heat the oil in a frying pan, put the champignons and onions in it, add salt and pepper and simmer, closing the lid. Pass the bread soaked in milk and squeezed out, the boiled flesh removed from the head of the fish, the raw fish pulp of the tail part and the champignons stewed with onions through a meat grinder. Mix the eggs with 3 tablespoons of broth, beat well and mix with the mass passed through a meat grinder. Add semolina, salt and pepper, grind well.

Fill the pieces of prepared fish with the resulting minced meat, level with wet hands, place on a wire rack and lower into the warm broth. Cook over low heat for 1 hour.

Cool the finished fish in the broth, remove and place on a plate. Pour the hardening jelly over each piece and place boiled egg slices on top. Place in the cold, and then pour the remaining jelly on top in 2 additions. Serve with hot sauce. To prepare it, mix peeled and grated horseradish with grated boiled beets, sugar, salt and mayonnaise. Spread the sauce around the frozen fish.

Jellied fish with mayonnaise

Ingredients:
Fish - 500 g, gelatin - 30 g, hard-boiled eggs - 2 pcs., mayonnaise - 120 g, green peas - 150 g, parsley, salt - to taste.

Cooking method:
Clean the fish, gut it, rinse and cook. Pour the broth into a separate saucepan. Separate the pulp from the bones and chop. Add gelatin to the broth and bring to a boil. Then cool the broth, add mayonnaise, add salt, green peas and grated eggs. Place the fish in molds, pour in broth, sprinkle with chopped parsley, and place in a cool place.

Jellied sturgeon

Ingredients:
Sturgeon – 1 kg, gelatin – 25–30 g, carrots – 1 pc., cucumber – 1 pc., capers, pieces of crab or crayfish, onion – 1 pc., parsley.

Cooking method:
Boil sturgeon with carrots and onions and cool. From the broth obtained by boiling the fish, prepare 3-4 cups of transparent jelly, adding gelatin to it. Cool the finished jelly. Cut the cooked fish into thin pieces and place on a dish so that there is free space around each piece for the jelly. Decorate the fish pieces with parsley leaves, carrot slices, fresh cucumber slices, pieces of crab or crayfish, and capers. After this, pour the pieces of fish in an even layer of jelly in 2-3 batches. When the aspic has cooled, cut each piece of fish with a knife and place it beautifully on a plate.
Serve horseradish with vinegar or mayonnaise separately.

Jellied fish with garnish

Ingredients:
Fish – 1 kg, hard-boiled eggs – 2 pcs., small pickled cucumbers – 10 pcs., canned porcini mushrooms – 1 jar, gelatin – 1 tablespoon, onion, carrots, bay leaf – 1 pc. each, black peppercorns, salt.
For chauffroy sauce: flour - 50 g, butter - 50 g, fish broth - 2 cups, white table wine - 1/4 cup, gelatin - 1 tablespoon, salt.

Cooking method:
Clean the fish, gut it, separate the fillets from the bones. Place the head, fins, bones, tail and, if any, caviar and milt in a saucepan, add 4-5 cups of cold water, add onion, carrots, bay leaf, coarsely crushed black pepper, add salt to taste and cook, covering with a lid. over low heat. Cook until all the bones are softened. Strain the broth through cheesecloth, pour it into a clean saucepan, let it boil, then put the sliced ​​fish fillet into it, bring to a boil and reduce the heat to low. The broth should not boil, otherwise the fish will boil.

Carefully remove the finished fish with a slotted spoon and cool. Place gelatin, poured with 2 tablespoons of cold fish broth, on the edge of the stove so that it becomes more liquid. Strain the broth again, let it boil and add gelatin to it, stir without letting it boil. Cool the finished jelly. When it hardens to the consistency of raw egg white, take a jellied mold and pour liquid onto the bottom in a finger-thick layer, put the mold in the refrigerator so that the jelly hardens.

After this, put the mold on its side and fill all the walls with jelly, gradually turning the mold so that it is all covered with frozen jelly. Place it in the refrigerator so that the jelly hardens well.

Prepare the chauffroy sauce: grind the butter with flour in a hot frying pan, without allowing it to brown, add salt and dilute with fish broth, remove the frying pan from the stove. Put the well-pounded mixture back on the fire and, stirring continuously, let it boil, then dilute with wine, pour in the gelatin, previously diluted in water, and heat everything again so that the gelatin is well dissolved in the sauce.

Cut eggs and canned mushrooms into large pieces, and cucumbers into very small cubes. Take out the mold with the frozen jelly, put in the boiled fish fillet, place finely chopped cucumbers on it in layers, then pieces of egg, again cucumbers and mushrooms on top; pour all this over with chauffroy sauce.

Place in the refrigerator until the aspic hardens. Before serving, wrap the pan in a hot towel and tip onto a round flat dish.
Place a wreath of coarsely chopped green salad, lightly sprinkled with mayonnaise, around the aspic.

Jellied squid starfish meatballs

Ingredients:
Squid – 150–200 g, cod fillet – 150–200 g, gelatin – 10 g, bread soaked in water – 50 g, onions – 3–4 pcs., wheat flour – 1 teaspoon, egg – 1 pc., onion with dry scales - 1 pc., peeled beets - 1 pc., carrots - 2-3 pcs., parsley root - 1 pc., olives - 5-6 pcs., walnuts - 1 pc., dogwood berries - 6 –8 pcs., parsley, sugar, pepper, salt.

Cooking method:
Prepare the squid and pass it through a meat grinder along with cod fillet, soaked bread, and onions. Add wheat flour, chopped walnuts, egg, salt, pepper, sugar to the mixture and form into meatballs.

Place an onion with dry scales, peeled beets, carrots, parsley root into a saucepan, pour in 2-2/2 cups of water, add salt, pepper and cook for 40-45 minutes.

Strain the broth. Pour 3-4 cm of broth over the meatballs and cook at low boil for 50-60 minutes. Add gelatin to the broth and prepare jelly. Place starfish-shaped meatballs on a plate, garnish with boiled carrot stars, parsley, olives and dogwood berries, and pour in jelly. Cool. Serve horseradish with the dish.

Jellied dishes can be prepared in advance. They will spend a great day or two in the refrigerator without losing their freshness and aroma.

Jellied eggs

Ingredients:
For one egg: meat salad - 100 g, butter - 10 g, spinach puree - 50 g, meat jelly - 100 g, green salad - 10 g, sweet pepper - 5 g, parsley.

Cooking method:
Pour a little meat jelly into egg molds so that it hardens and forms a kind of “shirt” on their walls. Then add parsley leaves and pepper slices for decoration. Next, put one hard-boiled cold egg in each mold, pour jelly over it and leave to cool.

Before serving, remove the eggs from the molds and place on a plate along with the meat salad. Using a pastry bag, spread the butter mixed with spinach puree onto the edge of the dish, giving it the appearance of leaves. Place pieces of jelly between them, giving them the shape of rhombuses or triangles. Garnish the meat salad with lettuce leaves cut into strips.

Jellied eggs with tomatoes

Ingredients:
Egg – 2 pcs., tomatoes – 100 g, parsley – 20 g, meat jelly – 100 g, salad dressing (with mayonnaise) – 40 g.

Cooking method:
Using the method described in the previous recipe, make a “shirt” of light meat jelly on the walls of a cone-shaped mold. Place sprigs of parsley at the bottom, then place the tops of hard-boiled and cooled eggs in the mold and pour a small amount of jelly over them. On the jelly, which has not completely frozen, place a layer of tomato circles 1/2 cm thick. Pour the jelly again, then lay a layer of boiled eggs, also cut into circles and of the same thickness, and pour the jelly again. Continue alternating layers of tomatoes and eggs with layers of jelly until the mold is filled. The last layer should consist of jelly with herbs.

Cool the aspic and place on a round dish. You can use various vegetables and herbs as a side dish. Separately, in a gravy boat, serve salad dressing mixed with mayonnaise in equal proportions.

Jellied mushrooms

Ingredients:
Salted mushrooms – 100 g, boiled carrots – 1 piece, gelatin – 2 teaspoons, water – 1 glass.

For garnish: boiled carrots, pickled cucumber and boiled potato tuber - 1 piece each, vegetable oil - 2 tablespoons, vinegar - 1 teaspoon, herbs.

Cooking method:
Pour 2-3 tablespoons of mushroom brine into the water, boil, add gelatin swollen in water, dissolve it, strain.

Pour the jelly into the molds in a thin layer. After it hardens, add mushrooms cut into small pieces, diced carrots and pour in the remaining jelly.

To prepare the side dish, cut boiled carrots, pickled cucumbers and potatoes into small pieces and pour vegetable oil mixed with vinegar over it.

When the jelly thickens, place it on a dish, arrange the side dish around the edges, and sprinkle the finished dish with chopped herbs.

Vegetable aspic

Ingredients:
Kohlrabi – 300 g, vegetable oil – 2 tablespoons, garlic – 1 clove, pieces of canned tomatoes – 750 g, gelatin – 2/2 teaspoon, tofu (soy cheese) with herbs – 100 g, basil – 1 bunch, granulated sugar, ground black pepper, salt.

Cooking method:
Chop the kohlrabi into very thin slices and add salt. Heat the vegetable oil and simmer the kohlrabi slices in it over low heat for 5 minutes, covering the pan with a lid. Let cool. Make puree from tomatoes.

Peel the garlic, pass it through a press and mix with tomato puree. Season with salt, pepper and granulated sugar. Mix 6 tablespoons of the mixture with gelatin. Boil the remaining tomato puree. Add the puree with gelatin, boil again and cook, stirring, for 2 minutes.

Cut the tofu into thin slices. Wash the basil, separate the leaves from the stems, set aside a few pieces for decoration, and chop the others coarsely. Place 2 tablespoons of tomato mass into a 1-liter rectangular mold and carefully smooth it out. Place 1 layer of tofu slices on top, sprinkle with basil, then cover with a layer of kohlrabi slices, then 2 tablespoons of tomato paste, etc. Lightly shake the pan several times and tap it on the counter so that there are no air bubbles left in it.

Refrigerate for at least 60 minutes. After this, carefully separate the aspic from the mold, tip it onto a dish, and cut into slices. Use the remaining basil leaves for decoration.

JELLIES

Jellied meat (jelly) is a dish made from meat or fish broth thickened by cooling with pieces of meat or fish.

When cooking jellied meat, to obtain a golden-colored broth, it is advisable to add onions along with dry top scales and peeled whole carrots.

Jellied meat can be prepared from beef, lamb, pork, veal heads, legs, lips, as well as fish heads, bones, tails and fins. You can also make jelly from the offal of poultry. It is recommended to prepare jellied meat using aromatic seasonings, carrots, parsley roots, celery, parsnips, and spices. You can cook jelly with garlic. Jellied meat with the addition of poultry or rabbit meat is extremely good.

Beef jelly (1)

Ingredients:
Beef leg - 2 pcs., lips, carrots - 1 pc., parsley root - 1 pc., celery root - 1 pc., parsnip root - 1 pc., bay leaf - 1-2 pcs., black peppercorns - 10 pcs., salt

Cooking method:
First, prepare your legs and lips for cooking: singe the bristles, clean thoroughly, and wash with a brush. Place in a large saucepan along with the roots and carrots and cover with cold water. First, put on high heat, constantly skimming off the foam. Then reduce the heat and cook for 6 or more hours over low heat, covering the pan with a lid.

When the roots are cooked, remove them with a slotted spoon, leave the jelly on the fire and remove only when the broth becomes sticky and the meat can be easily separated from the bones. 15 minutes before the end of cooking, salt the broth and add spices to it.

Next, take a napkin and strain the broth through it. Separate the meat from the bones, cut it into small pieces and place in jelly molds. Cut star-shaped decorations from carrots and roots and place them in molds around the meat. (Garlic lovers can add it after finely chopping it.)

Pour the broth over the meat and place in the cold to harden. It is recommended to place the jelly in the refrigerator when it has completely cooled down.
Serve the finished dish with mustard, horseradish, and vinegar.

Beef jelly (2)

Ingredients:
Beef legs and lips - 500 g, meat trimmings - 500 g, carrots, parsley root, onion and bay leaf - 1 piece each, parsley, garlic, pepper, salt - to taste.

Cooking method:
Sear the beef legs and lips. After chopping the bones, cut the legs into pieces and soak in cold water for 3-4 hours.
Wash the prepared products and meat trimmings thoroughly, put them in a saucepan and add water (about 2 liters of water are required for 1 kg of meat products). The water should be 10–12 cm above the meat level. Cover the pan with a lid, bring to a boil, skim off the foam and cook for another 6–8 hours at a low simmer.

During cooking, you need to periodically remove fat from the surface of the broth. 1-2 hours before the end of cooking, add onion, parsley root, carrots and spices. The meat is considered ready if it easily separates from the bones. At the end of cooking, carefully remove the fat from the surface again and remove the bay leaf. Strain the broth.

Separate the meat from the bones, chop it with a knife or mince it, then mix it with the broth. Add salt to taste, add finely chopped garlic, bring to a boil, cool slightly, stir, making sure that the meat does not settle to the bottom.

Pour the broth into molds and place in the cold to harden.

Before serving, the jelly should be cut into even pieces, placed on a dish and garnished with parsley sprigs. Serve mustard separately.

From 1 kg of offal, 1–1.2 kg of jelly is obtained.

Veal jelly

Ingredients:
Veal leg - 4 pcs., boiled egg - 5-6 pcs., flour - 2 tablespoons, carrots and onions - 2 pcs. each, parsley root - 1 pc., bay leaf - 2-3 pcs., pepper and salt - to taste.

Cooking method:
Wipe the scalded veal legs dry with a towel, rub with flour and scorch the areas with remnants of wool on an alcohol lamp. Cut the legs lengthwise, separate the pulp from the bones, rinse well, place in a saucepan, cutting the bones into several pieces.

Pour cold water 4–5 cm above the level of the legs, add carrots, parsley root, onion, bay leaf, a little pepper and cook for 3–4 hours over low heat.

After cooking, remove fat from the surface of the broth, remove parsley root, carrots, onions, bay leaves, chop the pulp or mince it. Place the bones back into the broth and cook until there are 5-6 cups of broth left in the pan. Next, strain the broth, mix with meat and add salt to taste. Pour into molds, decorate with slices of boiled eggs, cool.

Serve the jelly with sour cream sauce with horseradish, mustard, horseradish with vinegar or grated dry horseradish, as well as a green salad dressed with sour cream and vinegar, or cucumbers. In the same way, you can prepare jelly from pork legs or pork head. In the latter case, 5–7 g of gelatin should be added to the broth.

Jellied chicken giblets and veal legs

Ingredients:
Chicken offal (liver, stomach, heart) - 500 g, veal legs - 500 g, carrots - 300 g, onions - 300 g, hard-boiled eggs - according to the amount of jellied meat obtained, garlic and salt - to taste.

When gutting the bird, be careful not to crush the gall bladder. If this happens, the bitter bile will permeate the entire meat, rendering it inedible.

Cooking method:
Rinse chicken giblets (you can use goose or turkey) well and cover with water. Sear the veal legs, thoroughly remove hair, chop into pieces, add to the giblets, add onions, carrots, salt and cook over medium heat until fully cooked. Grind the pulp and giblets and arrange them into molds, add the garlic. Strain the broth, bring to a boil and pour over the meat. Decorate with egg slices and cool.

Resol (rooster jelly)

Ingredients:
Rooster – 1 kg, gelatin – 1/2 tablespoon, carrots – 1 pc., parsley root – 1 pc., onion – 2 pcs., garlic – 1/2 head, bay leaf – 4 pcs., black peppercorns – 6 pcs. ., salt.

Cooking method:
Cut the rooster: singe it, remove the giblets, chop off the neck, wings and legs, remove the skin from them, after scalding them with boiling water, and then beat them with a wooden mallet. Cut the remaining carcass into 4 parts. Place all the products in a pan so that the legs and other offal are at the bottom, and large pieces of rooster are on top. Add finely chopped parsley root, onion, carrots, add water so that it covers the meat by at least 5 cm, and cook over very low heat for 2.5 hours.

Then remove large pieces of rooster from the broth, and continue to cook the offal for another 60–80 minutes, adding bay leaves and peppercorns 10 minutes before readiness. After this, add salt to the hot broth, then strain, add chopped garlic, gelatin and pour it over the pieces of rooster with offal laid out on a plate. Place in the refrigerator for several hours.

Sterlet jelly

Ingredients:
Sterlet – 1 kg, gelatin – 15–20 g (for 4 cups of jelly), caviar (to lighten the jelly) – 25 g, celery and parsley roots and onion – 1 piece each, parsley, pieces of crab or crayfish tails for decorations.

Cooking method:
Blot the cleaned and washed sterlet dry with a napkin, cut into pieces and cook together with roots and onions. After cooking, place the sterlet pieces in a deep dish or salad bowl and cover with a napkin. Add soaked gelatin to the strained broth and stir until dissolved. Lighten the jelly with pressed or granular caviar, strain it, cool and pour it over the sterlet. Decorate the sterlet pieces with parsley leaves, crayfish tails or pieces of crab.

Mushroom jelly

Ingredients:
Fresh, salted or pickled mushrooms - 150 g or dried - 40 g, gelatin - 10 g, mushroom broth - 250 g, garlic - 1 head, salt - to taste.

Cooking method:
Boil fresh mushrooms and finely chop. Soak dried mushrooms, boil and chop, rinse and chop salted mushrooms, separate pickled mushrooms from the marinade and chop.

Soak gelatin in water and, heating, dissolve in a decoction of fresh or dried mushrooms with the addition of salt and chopped garlic. For jelly from pickled and salted mushrooms, dissolve gelatin in water with the addition of brine or marinade. Place the chopped mushrooms in molds, pour in the jelly and cool.

Jellied meat “Not for the lazy”

Ingredients:
Pork legs – 2 pcs. (or part of a pork head), turkey leg - 1 pc., carrots - 1 pc., onion - 1 pc., garlic, ground black pepper, salt - to taste.

Cooking method:
Wash the pork legs, scrape the skin (you can pre-soak overnight). Place them in a saucepan along with the turkey leg, add water to about 5 cm above the level of the meat. Bring to a boil, skim off the foam and cook over low heat with the lid slightly open for 6–8 hours. In the middle of cooking, add salt to taste, carrots, and dry onion. At the end of cooking, separate the meat from the bones, chop it, put it in molds and pour in the strained broth. Add pepper and grated garlic to taste. Place in the refrigerator until hardened.

JELLY

The Russian name for cold table meat dishes prepared from veal, beef, pork by prolonged cooking and maximum boiling of the meat part and thickening of the broth. Other nations also have similar dishes (see rasol, muzhuzhi, jellied meat), but in their preparation there are always national differences regarding either the composition of the products or cooking methods and seasonings.
Russian jelly is made from beef or veal; pork jellies are common in regions of Russia close to Ukraine and Belarus. The head and legs of the animal go into the jelly. One of the main conditions for good jelly is preliminary thorough cleaning of these products: singeing, washing in several waters, scraping.
Another condition for real jelly is that it contains the entire head (including the brains, tongue) and all four legs. Usually, in recent decades, this condition is not met, only waste is left for the jelly, and this deprives the jelly of its characteristic taste and value, forcing the use of gelatin in its preparation, while the complex preparation of all traditional parts gives natural gelling, making the jelly first-class and tasty snack dish.

First, boil (6-8 hours) all the parts whole with onion, parsley root, bay leaf, garlic and black pepper. Then they are thoroughly cleaned again of hairs that have appeared during prolonged cooking, the meat is removed from the bones, cut into equal pieces, like salpicon (see), the bones are chopped and continue to cook them in the broth.
When the broth is boiled down to such a state that the volume of it remains in the bowl as much as separately chopped meat, then it is salted (for the first time!), pour in a little vinegar infused with spices, quickly bring the broth to a boil again, immediately remove from heat, strain through double gauze. The volume of liquid should not exceed a liter if all required parts have been accurately placed. Sliced ​​meat, brains, tongue are evenly laid out in one thick layer in a tray no more than 5-6 cm high, with a capacity of 2-2.5 liters, poured with strained broth, and allowed to cool. No gelatin is required for real jelly. They eat jelly with horseradish (see).

. V.V. Pokhlebkin. 2005.

See what “STUDEN” is in other dictionaries:

JELLY- can be prepared from beef, lamb, pork, veal offal (see): heads, ears, legs, lips, as well as from fish and fish food waste: heads, bones, tails and fins. You can also make jelly from the offal of poultry. Beef jelly... Concise Encyclopedia of Housekeeping

The Russian name for cold table meat dishes prepared from veal, beef, pork by prolonged cooking and maximum boiling of the meat part and thickening of the broth. Other peoples have similar dishes (see rasol,... ... Culinary dictionary

A structured homogeneous system filled with liquid, the framework of which is formed by molecules of high-molecular compounds. Jelly (usually jellied meat) is a dish made from meat or fish broth thickened from cooling with pieces of meat or fish.... ... Wikipedia

Jellied meat (colloquial) Dictionary of synonyms of the Russian language. Practical guide. M.: Russian language. Z. E. Alexandrova. 2011. jelly n. aspic Dictionary of Russian synonyms. Context 5.0 Informatics. 2012… Synonym dictionary

JELLY, jelly, husband. 1. A dish made from meat (or fish) broth thickened from cooling with pieces of meat (or fish). 2. In special expression: beef jelly those parts of the meat carcass that are predominant. used for such a gain: head, legs. Intelligent... ... Ushakov's Explanatory Dictionary

It’s hard to imagine a New Year’s feast or any other major holidays in Russia without jellied meat. A Russian proverb says: “There is jelly outside - we will freeze, there is jelly on the table - people will be warm.”

The great-grandfather of Russian jellied meat was the most common rich meat broth, which people have cooked since time immemorial. As it solidified, the broth turned into a viscous mass, since the bones and meat of animals contained the same jelly-forming substances that turned the remains of a strong broth into future jellied meat.

Many people love jellied meat, but since it takes a long time to prepare, they rarely make it. Modern women do not want to waste their precious time on him. Some people buy jellied meats and jellies in the store, but this is not at all the same as a homemade dish. And it seems to me that at least once a year it’s worth spending time and cooking this delicacy yourself.

In the old days in Rus' jellied meats were cooked for Christmas and New Year. Mentions of jellied meat are found in ancient chronicles and charters. Many ancient culinary treatises refer to this noble dish as “royal dish”. Jellied meat and jelly... What is their difference?

In general, jellied meat and jelly are one and the same thing. Basically, this dish is called jelly in the northern and northwestern regions of Russia, while in the south and southeast the dish is more often called jellied meat. Additionally, sometimes the name "jellied meat" is applied to a dish made from pork or pork-beef broth, to distinguish it from a dish made solely from beef broth. But we will not engage in literalism, but will try to understand the origin of such an unusual dish.

Jellied meat (or jelly) originated in the north and among nomadic peoples, who thousands of years ago cooked a rich broth from meat and bones and noticed that the remaining broth always froze in the cold. This happens due to the substance contained in the bones and meat that forms jelly. Later, travelers, merchants, warriors, and hunters took this food with them on the road. They carried jellied meat, most often in birch bark bags. To keep warm in the winter, they heated it over a fire and ate it like a rich, hearty broth, or it was eaten cold, cut into pieces. Jellied meats were valued not only because they are convenient to carry and easy to preserve, but also because this dish can warm well in dank or frosty weather.

Researchers say that in Rus', there were also jellied meats for servants: in rich houses, when, after a rich feast, they collected everything that was left on the table, and, filling the dishes with broth, took them out into the cold. In Rus', in royal and rich houses, jellied meat was prepared the day after large feasts. All the remnants of the feast were crumbled, diluted with broth, boiled, poured into containers and placed in the cold. At first, such dishes were unappetizing and the jellied meat was given to the servants.

It is believed that while jellied meat was invented by the Russians, the French improved the recipe by adding roots and eggs. The French took the Russian jellied meat recipe as a basis, refined it by adding vegetables and boiled eggs, and made it a real royal dish. They boiled poultry, game, pork, veal and rabbit together. Then they minced the meat and mixed it with spices and eggs. Lightly dilute the resulting broth (to the consistency of thick sour cream) and put it in the cold. Sometimes they even put it under a press. This dish was called "galantine", which translated from Old French meant "jelly". Galantine was the grandfather of our jellied meat. During the time of the craze for “everything French,” Russia signed up not only pundits, but also chefs. So they brought us the recipe for galantine.

Ideally, Russian jellied meat is prepared from a cow's head, brains and all four legs, however, it is quite acceptable to use only the legs, adding pieces of meat, tails and the like. If we are talking about using pork in jelly, then it is good to use pig ears, tails, and legs. In general, those parts of the carcass that contain quite a lot of gelling substances should be used for jelly.

It takes a long time to cook jellied meat, but it is not difficult; the recipe scares many housewives with its long cooking process. However, the devil is not as scary as he is painted. You just have to try it once and the whole cycle of preparing excellent jellied meat will turn into an exciting process of family gatherings.

Jellied meat is always cooked in large pans or even buckets. It is poured into pre-prepared forms, not very tall and preferably with lids. All containers must be prepared in advance. Then the whole cooking process will be surprisingly simple and comfortable.

The ingredients for jellied meat can be very diverse, there are countless recipes. However, for jellied meat, it would be good to always take pork legs and ears, heads and lips along with other meat as a guarantee that the jellied meat will harden without additionally adding gelatin to it. A dish with the addition of gelatin is no longer called jellied meat - it is aspic. But that's a completely different story...

To people who are quite far from cooking, it seems that jelly, jellied meat, aspic are all the same dishes, differing only in the name.

However, cooking jellied meat or jelly is so different from each other that a real housewife would never put them side by side - after all, in fact, these are two completely different dishes.

How to prepare jellied meat

Jellied meat is a meat snack cooked in strong bone broth. Due to the large amount of bone broth, the dish turns out jelly-like, and even at room temperature it retains this shape. Jellied meat is loved for its rich meaty taste. And the unique aroma of this dish is obtained due to various seasonings and spices added to the meat broth during cooking.

This dish is usually served cold; it is usually accompanied by spicy seasonings - mustard, horseradish, etc. It is served along with appetizers before the first or second courses.

Usually, first they cook pork legs, a moto-skid, and part of a pig’s head. After boiling, after about 50 - 60 minutes, add pieces of beef with bones and chicken carcass. Due to the fact that several different types of meat are used when cooking jellied meat, the unique aroma of this dish is created.

Usually jellied meat is cooked over low heat for about ¼ day. About 50 - 60 minutes before the end of cooking, add parsley roots, dill, garlic, onions, carrots, bay leaves, black peppercorns, salt and other spices to taste.

After cooking, the broth must be strained (through a colander or gauze folded in several layers). The meat must be removed from the bones, cut into small cubes and placed in special deep molds about 2/3 full and filled with strained broth. You need to cool the jellied meat in a cool place, preferably in a draft.

How to cook jelly correctly?

Jelly is cooked according to the same principle as jellied meat. However, the main difference between jelly is that it is cooked from beef without the addition of other types of meat. When cooking jelly, be sure to add thoroughly cleaned legs, tail and head. They must first be kept in salt water for several hours.

When cooking jelly, all the meat and bones are placed in water at the same time, brought to a boil, be sure to skim off the meat foam and reduce the heat. The jelly is cooked for at least 1/3 of the day; during the cooking process, all the gelatin from the bones passes from the bones into the broth.

When the jelly is ready, strain the broth in the same way as when preparing jellied meat. However, the broth for jelly must be made lighter before pouring into molds with meat. To do this, they usually use a mixture of beaten egg white and lemon juice. This mixture is carefully mixed with the strained broth, and only then can the clarified broth be added to the molds with finely chopped meat. Spices, garlic, etc. are added to the broth to taste.

What is the difference between these dishes?

These two dishes differ from each other not only in the method of cooking and the meat products from which they are prepared. These dishes completely different taste, and they also differ in appearance. Jellied meat, due to the fact that it is prepared from several different types of meat, is much lighter and denser than jelly. Jelly-like jelly is softer in taste and appearance, and due to the beef it is darker.

• Jellied meat is prepared from several types of meat, and its bases are pork bones, pork and poultry pulp. The basis of the jelly is the bones of the legs, tail and head, and the meat it contains is exclusively beef.
• Jellied meat is cooked by adding meat to it in several stages. And when cooking jelly, all the ingredients are placed in the pan at the same time.
• The jelly broth needs to be clarified before pouring into molds. And the broth for jellied meat is simply filtered.
• For the jellied meat to harden, it is enough to boil it for no more than ¼ day. But the jelly has to be cooked longer, otherwise it will not harden.
• Various spices, roots, and herbs are always added to jellied meat for taste, but only garlic is added to jelly.

A little about the beneficial properties of these dishes

Why are these dishes so healthy? It turns out that jellied meat releases from the bones during cooking. collagen– a substance necessary for the normal growth of cartilage tissue and to strengthen bone tissue. This substance slows down the aging process of body tissues. Gelatin, extracted from the bones of the pig's head and legs, helps restore joints and promotes their mobility.

Due to the aminoacetic acid included in this dish, brain function improves, depression goes away, and also relieves hangover.

However, both of these dishes are very high in calories, so overweight people should not eat them in large quantities. Also, these dishes contain a sufficient amount of “bad” cholesterol. The abundance of spices that are added to jellied meat overloads the liver and blood vessels.

Jelly, which is cooked only from beef, contains a large amount of the so-called “growth hormone”, so eating this dish in large quantities can cause inflammatory processes and excessive tissue swelling.

It is not recommended for preschool children to include this dish in their diet - such food is quite heavy for their digestive system.

There are various recipes for making jellied meat and jelly, differing in the amount of ingredients, herbs and spices. But the basic principles of preparing these dishes remain unchanged.