Umuda Yolculuk

A great recipe if you do not have time to eat tasty and would like to roll with vegetables Ingredients Veal Veal – 500 g minced beef pig – 500 grams, bread – 1 slice, milk – 100 ml, tomatoes – 2 pcs., Onion – 1 pc. the egg – 1 pc., Bulgarian pepper Yellow – 1 pc., parsley – 1 bunch, salt, red pepper and black pepper to taste. Method of cooking lamb washed, discourage, salt and pepper. Mince mixed with soaked in milk loaf, egg, chopped green parsley, chopped onion, salt and pepper. Spread on a piece of minced veal, roll and fold the bandage culinary thread. Roll is placed on a baking sheet and place in preheated oven for 1-1.5 hours, then removed, cooled and remove the skin. Tomatoes and peppers are cleaned and Bulgarian cut into circles. Ready to roll is cut into portions, decorated with slices of tomatoes and peppers, sprinkle with chopped parsley and serve.

Here Another veal aspic with garlic Veal Ingredients – 500 g, water – 3 l, garlic – 2 cloves, gelatin – 1.5 tsp salt and pepper to taste. Method of cooking meat is washed, separated from the bones, pour 1.5 liters of water and cook for 3-4 hours. Bones placed in a separate saucepan, pour the remaining water and cook for 5-6 hours. The finished meat is removed from the broth is cooled, passed through a meat grinder. Bone broth is filtered, mixed with meat broth, bring to a boil, add ground beef, pre-diluted in cold water gelatin, salt, pepper, crushed garlic. All mixed and cooked on low heat for 5 minutes. The prepared mixture is poured into molds and place in refrigerator for 3-4 hours.

The site Secrets of cooking very much welcome! There's even a meat jelly is jelly with gelatine for flood meat ingredients Bones – 1.5 kg meat – 500 g, water – 3-4 liters, carrots – 1 pc., Parsley root – 1 pc., Celery – 1 piece ., onion green – 1 bunch, gelatin – 1 bag, vinegar – 1 tbsp. spoon vegetable oil – 2 tbsp. spoons, bay leaf – 2 pcs., salt, black pepper pepper to taste. Method of cooking meat and bones are washed with cold water and boil 3 hours. Strain the broth, then add chopped into large chunks and fried in vegetable oil roots, bring to a boil, remove scum and fat. Cover pan with a lid and continue cooking the broth over low heat for not less than 1 hour. 30 minutes before end of cooking to add a dish chopped green onions, vinegar, bay leaf, pepper and salt. Then the pan off the heat and allow to infuse the broth. After this, the remnants of fat is removed, the broth is filtered. Gelatin is soaked in a small amount of cold boiled water for 30 – 40 minutes, pour it into warmed to 70-80 C broth, stirring constantly, then filtered again, and then cooled. Jelly can be used to fill any meats.