Eleanor, you took me back to my Ukranian Bubba's (her name was Homyck) studalina. I don't remember the veal bones, but the rest was her recipe. As a child I loved it, I may have a hard time trying it now, but who knows, my husband could not watch me make this now. Thanks for the memory

Hi, I remember your Bubba, Did she live in Butler? My mother was Pancurak. We used to eat this cold with vingar, salt and pepper!

Is studinina also called koshalina (or koschelina)? My Russian grandmother used to prepare this, using not just trotters, but also snouts and ears. She added some vegetables to the gelatin, then firmed it in loaf pans in the ice box. But I cannot even find this name on the internet.

It's called Holodyets. A popular Russian dish that is rich in nutrients and just plain delicious. We used to put some sliced garlic, chicken meat (I think that's what we used instead of veal), a boiled egg - sliced in half, cooked carrots, fresh dill and some pepper, before leaving it in the fridge to cool. Yummy!

They still make this in Lancaster Pa. with the vegetable's and jell- called souse. It maybe some thing different but close to what you are talking about.

We used to eat it stirred up with vinegar added to it. It was fantastic with toasted rye bread and butter after school. I can't wait for mine to set.

My Grandma used to make this! She would hand shred the meat. I can remember having a sandwich made with this. Always thought it was called Silse. Never knew what it was actually called. Never knew where it came from. Grandma was from Texas and Grandpa was from Germany. Thank you for the memories of being at my grandparents house!

Making this right now. Can leftovers be frozen after finally set up?