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

[Mark.S Harris]

Elizabeth/Betty Cook said:

>There are period recipes for meat (and fish) jellies; what you are usually
>doing is cooking down wine or whatever with pigs' feet or the like to make
>a stock that will jell, then cooking slices of meat in it, then arranging
>the meat in a dish, straining the liquid, and pouring the liquid over the
>meat and letting it cool and set.

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?

Thanks.
  Stefan li Rous
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