SC - Jelly (was Menagier translation webbed)

[Alderton, Philippa]

A meat jelly is an aspic, in other words, a jelly made by boiling down the
cartiliginous portions of the bones so that they have an effect similar to
the textures of the fruit jellies most people are familiar.

phlip at morganco.net

Never a horse that cain't be rode,
And never a rider that cain't be throwed.

- ----------
: 
: 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

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