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Jellied Meat

A chilled dish of finely chopped meat set in a gelatin stock, served with sliced eggs and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Jellied Meat

Ingredients

Directions

Prepare the gelatin mixture

  1. Soften the gelatin in cold water.

  2. Add the hot stock, salt, pepper, lemon juice, and softened gelatin to a bowl.

  3. Mix in the finely chopped cooked meat.

Set in the mold

  1. Wet a mold with cold water.

  2. Place the sliced eggs and chopped parsley in the mold.

  3. Pour the meat mixture over the eggs and parsley.

  4. Refrigerate until firm and cold.

Serve

  1. Garnish with additional parsley or lettuce before serving.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Lemon + eggtop 19% of all pairs
    Smell alikelow
    Cooked together44,316 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  5. Meat + peppertop 19% of all pairs
    Smell alikelow
    Cooked together8,777 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Lemon and egg barely smell alike, yet cooks put them together in 44,316 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Gelatin
Sets the stock into a firm, sliceable jelly once chilled.
Meat
Forms the main body of the jelly, giving bulk and savory flavor.
Stock
Provides the liquid that carries flavor and sets with the gelatin.
Hard-cooked eggs
Adds visible structure and a mild, rich contrast inside the set jelly.

The step that matters

Softening the gelatin before adding it to the hot stock. Gelatin must hydrate in cold water first so it dissolves evenly into the hot stock. Added dry or unevenly, it can leave lumps or weak spots, so the jelly may not set firm and uniform.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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