Many jugged meats are also Jellied.
Jellied eels are a traditional cold dish in the London area.
In Imperial Russia, the“small Jellied sweetmeats” were served for tea“with a white foamy top,
a bit like marshmallow, but tasting of pure fruit”.
A large boiled piece of meat cooked in a soup or porridge,
and then used as second course or served cold(particularly in Jellied stock- e.g. Kholodets‘).
A large boiled piece of meat cooked in a soup or porridge,
and then used as second course or served cold(particularly in Jellied stock- see Kholodets' below).
A large boiled piece of meat cooked in a soup or porridge,
and then used as the second course or served cold(particularly in Jellied stock- see Kholodets below).
Lamborghinis continue to roar down Bond Street, new restaurants pop up each week and the East End appears to be entirely populated by espresso-sipping hipsters,
with not a Jellied eel in sight.