Now jelly is served to a table as a festive traditional dish, but if to address history, then not always this food in Russia was considered as worthy celebrations. Leftovers gathered in rich houses after the feasts, were filled in with broth, cooked and cleaned up on cold. Such second-grade food was given to servants. I observe new taste and grace the French cooks as soon as the fashion for all French came to our country gave.
At the real judges of jelly to add to a dish gelatin is considered bad form. So now it will be a question of how to make jelly without gelatin.
From what to cook jelly
Pledge of tasty jelly – correctly picked up meat ingredients. There is an opinion that without addition of beef legs the dish can not stiffen. If there is an opportunity to cook jelly with them, it isn't necessary to neglect it if there is no such opportunity, you shouldn't be upset. That jelly stiffened, there is quite enough pigs feet. Only there is one nuance – legs concerning other meat there has to be not less than a third. For example, on 700 grams of legs with hooves (it is obligatory) it is necessary to take no more than one and a half kilograms of other meat. Meat can be taken anyone – veal, beef, chicken. Some don't recognize in fowl jelly. But here on the fan. It is simply important to understand that a large number of meat won't allow jelly to stiffen. For the best jellification meat has to be with a skin and streaks.
How to cook jelly
Before making jelly, meat it is necessary to cut, clean and pitch a skin if it is required, and then it is obligatory to wet it at several o'clock in cold water. It is possible to soak meat all night long.
After soaking, meat is washed out, develops in a cauldron or a pan and is filled in with water 5 cm higher and put on fire. After boiling fire needs to be reduced, there will be constant foam texturization, it should be removed constantly. Process lasts minutes 10 then stops completely.
Then a pan it is necessary to cover and minimize boiling. Even if water will boil away, it isn't necessary to add it.
How many to cook jelly
After jelly begins to boil, it is necessary to cook it on small fire about 5 hours. Later this time the crude, but carefully washed out carrots, onions, roots of a celery or parsley are added to broth. From spices are added allspice and peas, surely bay leaf. We salt to taste, approximately it can be a teaspoon of rock salt.
If water considerably boiled away, it is necessary to add it from a teapot as liquid will be necessary. Cook jelly further an hour more one and a half. In general jelly cooks not less than six hours.
When jelly cooked, we filter broth through a gauze or through a colander. We throw out unnecessary roots, carrot and onions, we undress meat into small pieces hands. On the meat grinder it is better not to scroll, otherwise there is a risk to leave bones. The garlic crushed through a press is added to the cut meat. In in advance prepared ware we display a meat component of jelly, then we fill in it with broth. Very accurately everything mixes up.
How many jelly stiffens
After everything is poured on trays, the dish should allow to cool down completely. Then we place trays in the fridge, it is the best of all on the average shelf. If trays are spread with covers, then it is possible to put them at each other. If there are no covers – it is possible to cover ware with a cutting board.
Correctly made jelly stiffens about 4-5 hours. It is better, of course, to allow it to stand in the fridge night.
Before serving the dish on a table, ware with it should be shipped for several seconds in hot water, then jelly will easily separate from ware. The ware heated in such a way is overturned, having substituted a flat dish for jelly.
It is possible to serve jelly with horse-radish or mustard.