Glazed Cold Meats Recipe
Glazed Cold Meats has a lovely taste. Glazed Cold Meats gets its taste from meat mixed with Worcestershire sauce and sour cherries, flavored with lemon juice. Glazed Cold Meats is inspired by many food joints worldwide.
Ingredients
1 envelope unflavored gelatine
1/4 cup cold water
1 can (10 1/2 ounces) condensed consomme
1 teaspoon Worcestershire
2 teaspoons lemon juice
1 can (8 ounces) pitted sour cherries, drained and rinsed in cold water
Sliced cooked ham, beef, pork, or lamb
Directions
Sprinkle gelatine on cold water to soften.
Place over low heat; stir until gelatine is dissolved.
Add consomme, Worcestershire, lemon juice, and cherries.
Chill until mixture begins to thicken.
Meanwhile, arrange cold meats attractively on a platter.
Spoon a thin layer of the cherry consomme over meat, arranging cherries down sides and center of platter.
Chill until serving time.
Place over low heat; stir until gelatine is dissolved.
Add consomme, Worcestershire, lemon juice, and cherries.
Chill until mixture begins to thicken.
Meanwhile, arrange cold meats attractively on a platter.
Spoon a thin layer of the cherry consomme over meat, arranging cherries down sides and center of platter.
Chill until serving time.
