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Meat Jelly

A gelatinous dish made by setting clear meat stock with gelatin, vinegar, and sherry.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Vinegar and sherry work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 660 recipes. Both carry 4-ethyl-2-methoxyphenol, which smells smoky, clove. The science ↓

Meat Jelly

Ingredients

Directions

Prepare the jelly

  1. Heat the meat stock until hot.

  2. Dissolve the gelatin in cold water and stir it into the stock.

  3. Bring the mixture to a boil.

  4. Add the vinegar and sherry wine.

Strain and set

  1. Strain the mixture through a flannel jelly bag.

  2. Pour the strained liquid into a mold.

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. Vinegar + sherrytop 11% of all pairs
    Smell alikemoderate
    Cooked together660 recipes

    Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).

  2. Vinegar + winetop 12% of all pairs
    Smell alikemoderate
    Cooked together3,493 recipes

    Shared aroma: sotolon (curry, maple).

  3. Meat + sherrytop 22% of all pairs
    Smell alikemoderate
    Cooked together505 recipes

    Shared aroma: 2,3,5-trimethylpyrazine (cocoa, roasted).

  4. Meat + winetop 30% of all pairs
    Smell alikelow
    Cooked together754 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  5. Meat + vinegartop 31% of all pairs
    Smell alikelow
    Cooked together1,428 recipes

    Shared aroma: 3-methylbutanol (malty, whiskey).

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

What each ingredient does

Meat stock
Provides the main flavour and body of the jelly.
Gelatine
Sets the liquid into a firm jelly as it cools.
Vinegar
Adds acidity that brightens the flavour and balances the rich stock.
Sherry wine
Adds aroma and depth of flavour to the stock.

The step that matters

Dissolve the gelatin fully before combining. Gelatine must be completely hydrated and dissolved in the cold water before it goes into the stock. Undissolved granules leave gritty specks and create weak spots in the set, so the jelly may not hold its shape when cut.

“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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