SC - Jelly (was Menagier translation webbed)

[Karie Mitchell]

The translation by Janet Hinson is wonderful.  I never saw such detail 
in how a feast was set up and what dishes went with another.  But I am 
very interested to learn what Menagier meant by a 'jelly'.  I am rather 
used to the modern understanding of it and wonder what a 'meat' jelly 
would be like?  I'd appreciate any insight.

Allessandre Desiderio, Ansteorra

>I have just finished putting  Janet Hinson's translation of _Le 
>Menagier_ on my web page. Most of the work (correcting the OCR'ed 
>text) was done by Elizabeth. The URL for the table of contents is:
>http://www.best.com/~ddfr/Medieval/Menagier/Menagier_Contents.html
>
>David/Cariadoc
>http://www.best.com/~ddfr/

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