Ok… it’s not actually called Jelly Meat. It’s actually called Aspic – or in Austria – Sulz. But I call it Jelly Meat. Because that’s what it looks like. It reminds of the old Whiskers ad… Whiskers time, chunky tuna; Whiskers time, jelly meat… remember that one? No? Just me, then.
To me it looks like dog food with more vegetables. Apparently it’s a dish in which ingredients are set into a gelatin made from meat stock or similar. Hmm… that’s doing nothing to convince me. I’m too afraid to try it. In no corner of my imagination does it actually taste good.
Still, someone must eat it – so if you do… enjoy.
When I visited Scotland years ago with family at New year, they served Potted Hough (say Hoff) which was a very tasty brawn, an aspic with lots of meat chopped up in it. For lunch, if I recall.
It was really tasty and tender though I believe a pig’s head, or a calf’s head, provided the meat and the jelly.
We are really squeamish about which bits of an animal we will eat. I’d like to taste it again.
Ha that’s great! As Mike Myers once said in one of the best movies ever… “my theory is that all Scottish cuisine is based on a dare.”
You’re right though many of us are squeamish about what parts of an animal we eat though happily eat them without knowing!!