- 1 tablespoon [7 g] unflavored gelatine
- 1/4 cup [60 mL] water
- 1 pound [454 g] lean ground veal, beef or horse
- 1 onion, finely chopped
- 1 celery stalk, finely chopped
- 1 cup [250 mL] any broth
- 1/4 teaspoon [1 mL] cinnamon
- 1/4 teaspoon [1 mL] nutmeg
- Pinch of ground clove
- Pepper and salt, to taste
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- Sprinkle gelatine over water; leave to swell for approximately 5 minutes.
- Into a casserole, brown together, ground meat and finely chopped onion and celery for approximately 5 minutes [do not add any fat].
- Mix in remaining ingredients.
- Cover and cook, over low heat, for approximately 25 minutes.
- Remove from heat and mix in swollen gelatine, until completely dissolved.
- If desired, puree mixture into a blender until smooth.
- Transfer mixture into small individual bowls, or into a large shallow bowl.
- Refrigerate until set.
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