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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.

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