Jellied meat

Put the meat, peeled carrots and onions in a saucepan, pour 1.5 liters of water and cook for 1 hour.

Add bay leaves, pepper and salt 15 minutes before cooking.

Soak gelatin in 150 ml of cold boiled water and leave for the time indicated on the packaging for swelling.

Then strain the broth (only 500 ml of broth is needed), add the swollen gelatin, put on fire and bring it to dissolution, but do not boil.

Separate the whites of pre-boiled eggs from the yolks.

Squirrels (yolks are not needed), carrots and meat cut into cubes - mix everything.

Put cranberries and herbs in tins for decoration.

Put the meat with proteins and carrots on top.

Pour with broth and refrigerate until the aspic is completely solidified (about 5-7 hours).

Enjoy your meal!