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They are composed of _gelatine_ (which cooks serve up under the name of meat-jelly, but which would be more properly called bone-jelly), and of phosphate of lime, a kind of stone of which we have spoken before, if I remember rightly, and from which they get all their solidity.
A fat goose (the cobbler's pheasant) by way of a substantial roast, an omelette with preserves, a salad, and the inevitable broth -- the quantities of the ingredients for this last being so excessive that the soup was more like a strong meat-jelly.