If food is jellied, it has been cooked or served in jelly — the cold, shiny, wobbly stuff that holds a shape when you slice it. Meat juices can set like this when they cool, and cooks also pour a clear jelly over fish or eggs to keep them neat in the fridge. The most famous dish is jellied eels, an old East London food: pieces of eel in a savoury jelly. In the United States, jellied cranberry sauce is the sweet red block that slides out of a can at Thanksgiving; though actually a lot of families now prefer the kind with whole berries, and they tease the canned jellied one a little. You do not use jellied for people or for ideas. It is a kitchen word, a bit old-fashioned except in those set dishes.