To Make Jelly for Meat
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from Een notabel boecxken van cokeryen (Netherlands, ca. 1510 - C. van Tets, trans.), entitled "To Make Jelly for Meat". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

To make yeleye [jelly] for meat. Take the hindmost legs of the wether or calves' feet, whichever you can get of either. You shall set this to boil in white wine and such spices as belong to it. When the aforesaid calves' feet or hind legs are half boiled take cucumbers in pieces and chickens cut in half very well cleaned and washed. Then take ginger and grains of paradise ground up and a part of saffron and vinegar as much as is appropriate. When it has boiled enough so take the meat broth, pour it in a pot, which [you] set on a fire of coals until it boils. When it has boiled so take a cloth and pass the jelly through it. As soon as you have done it, so lay your cucumbers and your chickens in a dish. Then you shall set the dish in water and then pour the aforesaid jelly in each dish. And it is ready.

Related Recipes
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The original recipe calls for the following ingredients: [edit this list as appropriate]


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Searchable index of "Een notabel boecxken van cokeryen". Medieval Cookery.
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