For this recipe you will need:
- lamb legs
- head
- trimmings - 100g
- water - 1 cup
- Onions - 1 onion
- barley, wheat or barley - 2 tablespoons
- bay leaf, pepper, salt - to taste
Treated, well-washed sheep heads and feet, trimmings washed, cut into pieces, cover with cold water, add a large chopped onion and cook over low heat for 6 hours, periodically removing the foam and fat. For 1.5 hours before the end of cooking add trimmings. Then, with legs and heads removed pulp, finely cut, combined with broth and barley, seasoned with spices, boiled for 40-50 minutes and pour in jelly form.
See more:
Aspic Mushroom
Beef jelly