Beef jelly

For this jelly you will need 2 beef legs and half a lip. First, clean the legs and lip well, disassemble them into pieces, and cut all the bones. Put everything in a saucepan and put in the parsley root and celery root. If desired, you can add ginger root. Fill everything with water, add salt, close the lid tightly and put it on high heat. When the contents of the pan begin to boil, reduce the heat to medium and monitor the water level in the pan. As it decreases, top it up so much that it breaks the meat and roots. When the parsley, celery and ginger are boiled, remove them from the pan, and continue to cook the rest until it is freely separated from the bones, and the broth takes a sticky consistency. After that, strain the broth through a sieve or a thick cloth napkin, and release the meat from the bones and cut.
Then pour the strained broth back into the pan, beat 2 raw eggs into the broth, shake well and let boil 2-3 times. After that, strain the broth again and add vinegar. Put the chopped meat in the prepared molds, garnish with lemon slices, roots and pour the broth. Put the molds in the cold so that the jelly freezes.
Also, before pouring, you can sprinkle the meat with grated garlic cloves to give the jelly a richer flavor.
When the beef jelly hardens, it can be served with horseradish or mustard. Enjoy your meal!