Brains in Jelly

Description
In Romanian: Creier in gelatina

Ingredients

 * 1 beef brain
 * 1 carrot
 * 1 onion
 * 1 parsnip
 * 1 bay leaf
 * 2 - 3 juniper berries
 * 1 hard boiled egg
 * 1½ quart / 1.5 l water
 * juice from ½ lemon
 * a few sprigs of parsley
 * gelatin
 * salt

Directions

 * 1) Boil the thinly sliced carrot, parsnip and onion together with the bay leaf, juniper berries and some salt. Boil at slow temperature, covered.
 * 2) After the vegetables are ready, add the brain and let it boil. When ready, take the brain out carefully with a slotted spoon. Sift the liquid through a sieve and measure it. For each cup of liquid, add 3 tablespoon of gelatine.
 * 3) Mix until the gelatine is melted and let it boil for a minute or two. Take it off the heat, add lemon juice, salt and pour on a large plate to form a ¼ inch layer. Keep the rest of the gelatine warm. Clean the cooled brain of membranes.
 * 4) Slice it in 1 inch slices and then place on top of the chilled gelatin layer, 2 - 3 inches apart. On top of each slice, place a circle of egg, with one sprig of parsley in each yolk. Pour the rest of gelatine on top.
 * 5) Leave it in a cool place to gel. Before serving, cut with a glass to make rounds that would include brain, egg and parsley. Place on a platter and garnish the space among rounds with chopped gelatin and lemon slices.