Ingredients for 10 servings:
1 kg of boneless beef
1 carrot
1 onion
1 small piece of celery
1 bay leaf
2 handfuls of small curly pasta
1 bunch dill
The recipe of the original jellied veal:
Preparation: 50 min.
Carrots, onions and celery, cleaned, washed, coarsely chop and fry in a dry frying pan without oil (4 min) with constant stirring.Veal wash, pour 2 liters of cold water, bring to a boil and remove foam. Add roasted vegetables and cook for 40 minutes. Then season with bay leaf, salt and pepper.
Gelatin. Veal broth to get out and let it cool, then cut into thin strips. Meat broth. Boil the pasta in a large number honors boiling salted water, recline in a colander, rinse with cold water and let it drain out. Dill wash, dry and chop. The gelatin solution and wring in the broth. 1 cup broth cast. The remaining Therefore lay down the pasta and dill. Pour into cups, without reaching to the edge of 1.5 cm. Put in the fridge for 30 minutes.
Meat broth mixed with straw and put the cups to the brim with jelly. Refrigerate until complete solidification. Before serving cups gently overturn on a plate and remove.