Vegetables and Meat in Jelly with Roasted Pumpkin

For the aspic: Dice rib-meat into small cubes. Peel and rinse carrots and celery and dice into very small cubes. Rinse and trim scallions and finely chop. Blanch carrot, celery and scallions in salted boiling water for about 1 minute, plunge into ice water and drain. Add together with the meat in a bowl. Dice cucumber also into small cubes and mix well with the mixture. Divide mixture between ramekins. Remove about 100 ml (approximately 3 1/3 ounces) of the blanching water and add vinegar. Soak gelatin in cold water, then squeeze and dissolve in the still warm water. Pour gelatin mixture onto meat and vegetable cubes, so that everything is well covered. Cover and chill at least 2 hours.