Jelly de Chare160

Meat Jelly

Preparation info

    • Difficulty

      Medium

Appears in

Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Ingredients

  • 2½–3 lb/1.1–1.4 kg calves’ feet [or pigs’ trotters] cleaned and chopped
  • 1 prepared chicken

Method

Bring the feet or trotters and the wine to the boil, skim, then gently simmer, barely any steam escaping from the lid, for 3 hours.

Pour the liquid into a measuring jug, make up to 2 pt/1.2 l