Meat Jelly163

Preparation info

    • Difficulty

      Easy

Appears in

Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Ingredients

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

Method

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