No. 1443 — Studen: Traditional Meat Jelly
English historical translation of Molokhovets recipe No. 1443 from the 1901 Russian cookbook, retaining original methods and measures.
Use a calf's head or four calf's feet; clean and boil with roots, bay leaf, allspice and black pepper.
When tender remove any remaining hair and chop meat finely. Simmer the bones longer in the broth, salt and add a little vinegar.
Boil, strain and reduce to five or six glasses. Mix in chopped meat, tongue and brains and divide between two moulds; let set.
To serve dip the moulds into hot water and turn out. Eat with mustard, vinegar and horseradish.
A source note explains that studen and kholodets are names for the same meat set in reduced broth; studen is associated with northern Russia and kholodets with the south. Unlike dishes made with added gelatine, these set from the stock itself.