Ingredients Time Forgot: Jellied Meats & Gelatines
Today we spoke to Colonial Foodie Jacqui Newling about another savoury Ingredient Time Forgot. Jellied meats, or most commonly known as aspic, was a medieval dish that involved boiling down any meat such as pork, chicken or turkey to make a gelatin. Often served at dinnertime and in a moulded showpiece, this clear ingredient has spanned centuries and is definitely an acquired taste.
