1 oz (~ 30 g) gelatin
3 tsp dry paprika
1 tsp khmeli-suneli
Other spices (optional)
Salt and freshly ground pepper on your taste
Cut all meats, without bones and skins, into medium-size pieces.
Add all spices, stir, and set into a refrigerator for 2 hours.
Take any hard food box with a foil inside (milk pack, for example), cut-off a top, and press all meats into it.
Sprinkle with a gelatin on top.
Pour 1/4 - 1/2 G (1-2 L ) warm water in a sauce-pan, and set the box into the water.
Water level in sauce-pan should be higher than meat level in the pack.
Place a saucer on top of the box.
Bring water to boil on a very low heating.
Boil with low heating for 1 hour.
Then, take out the box, and set in a room temperature to chill.
After that, put the box into a refrigerator for 3-5 hours, or even longer.
To serve, cut-off the box, place a saltison on a large plate, and slice with a very sharp knife.