British spelling; having been converted into gelatin or made gelatinous.
Past participle of 'gelatinise,' combining the verb stem with '-ed.' This British variant spelling appears throughout 19th and 20th-century British scientific literature and recipes.
Gelatinised meats create those savory meat jellies (aspics) that appear in classic French and British cooking—they're beautiful and delicious, though they've fallen out of fashion in modern home cooking.
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