Meat Jelly163

Preparation info
    • Difficulty


Appears in
Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About


  • 1 lb/450 g chicken or lean pork, cubed
  • ½ pt/300


To form a good jelly from meat alone, as in the original recipe, requires the presence of quantities of skin and sinew. To replace these the modern version uses gelatine.

Bring the meat, wine and water to the boil, skim carefully. Add the spices. Simmer very gently for about an hour until tender.

Stir the gelatine into 3