Homemade meat jelly (Sky)

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Meat jelly ( sky ) are used for all kind of Danish cold cuts such as , salami (Spegepølse) , spiced meat rool ( Rullepølse), liver patè ( Leverpostej) etc.


  • 5 dl. water ( dl = decilitre )
  • 1 Onion
  • 1 Broad-leaved parsley
  • 2 bouillon cubes eller 2 spsk. meat extract
  • sherry ( optional )
  • Salt
  • Black pepper
  • Brown food colouring
  • 7-8 pieces gelatine

1) Water, onion rings, parsley, a bit of sherry and bouillon cubes comes in a pot and boiled till the bouillon cubes are dissolved.

2) Add salt, pepper, and a bit of brown food colouring to taste.

3) Soak gelatine in cold water in 5 min. Add to the warm broth, stir till dissolved.

4) Sieve the broth into a serving tray or bowl and transfer it to cool in the fridge for 3-6 hours.

Serve with
Spiced meat roll

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