meat-jelly

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.

The History of a Mouthful of Bread And its effect on the organization of men and animals Jean Mac�� 1854

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.

Cousin Pons Honor�� de Balzac 1824