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


Introduction
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
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


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

gelatin
calf
wine
cucumbers
chicken
ginger
grains_of_paradise
saffron
vinegar
broth


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]


Procedure
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "Een notabel boecxken van cokeryen". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?einno:72>. Accessed on November 21, 2019, 1:34 am.




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