Recipes with Isinglass (geletine) per liter

Spicy lime juice

Put the upper layer in cold water until the meat is covered, boil and foam. Now add the laurel leaves and thyme. Boil for 30 min. Add the chest, boil for 20 minutes. - Remove the boiled meat and cut it into a 1-1.5 cm tern. Cook the soup halfway down the coars