Aspic, or gelatin salads, are a dish that Russians have been preparing for centuries. In the past they could be found in the homes of the richest aristocrats as well as in those of simple peasants. The only things distinguishing these dishes from each other were the type of ingredients and method of preparation. The aspic base is made by boiling bones (for a bouillon) until a gelatin forms. The meat for the bouillon varies and depends on the recipe. It is often beef or pork – sometimes even chicken. Beef and pork feet in particular contain quite a lot of gelling substances, helping the aspic to set without freezing. Just as they were centuries ago, gelatin salads are an integral part of any Russian holiday menu. Although the recipes are quite simple, the dish takes a long time to prepare – between eight and 12 hours. But the result is definitely worth the time an effort, especially if served with traditional Russian sauces made from horseradish and mustard.