SC - Meat jelly (was: french cooking etc.)

[david friedman]

Stefan quoted me:

>>There are period recipes for meat (and fish) jellies; ...
>
>Is this the same as aspic? We had a recent discussion on this list about
>aspic (which is now in my file aspic-msg). Is aspic something else? Or
>is meat jelly a more general category that includes aspic?
>
Yes, I believe this is the same as aspic; I was using the word "jelly"
because the period recipes are called things like "gele of flessh" or
"gelye de fysshe".  I don't know when the word "aspic" comes into use for
this sort of thing in English.

Elizabeth/Betty Cook


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