Gelee of fleche (Meat in Jelly) is a traditional Medieval recipe for a classic dish of pork, veal and chicken cooked in white wine, vinegar and water where the meat is served in the jellified cooking stock. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Meat in Jelly (Gelee of fleche).
Take pig's trotters, snouts and thee ears along with capons and calves feet. Wash them clean and place to boil in a third part each of wine, vinegar and water and prepare as in the preceding recipe.
Modern Redaction
Ingredients:
2 pig's trotters
2 pig's ears
1 small chicken
2 calves feet
200ml white wine
200ml white wine vinegar
200ml water
1/2 tsp freshly-ground black pepper
generous pinch of saffron threads, crumbled
Method:
Wash the meats, place in a pan then pour over the wine, vinegar and water. Bring to a boil, reduce to a simmer and cook gently for about 90 minutes, or until the meats are very tender.
Remove the meats from the pan and strip off the flesh. Strain the liquid through a cloth into a clean pan. Skim the surface, bring to a boil and season with the black pepper and saffron. Bring to a boil and reduce the liquid slightly.
Skim off any fat then arrange the meat on a dish. Strain the liquid through a cloth and pour on top of the meat. Allow to cool and set then serve.
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