CI To make a dish of meat jelly
Prepared for [event name] on [date]
by [name]

Introduction
This entry is a re-creation of a recipe from , entitled "CI To make a dish of meat jelly". [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:

CI To make a dish of meat jelly. This dish is called dish of gelatina. Take an eel, wash it well with a knife, draw (out) that (which is) inside and make 22 crumbs in a pot, spoons of oil, and put in an onion cut minutely and a decent quantity of salt, and depress it tigete to half, and then put 50 almonds with the skins inside and a quarter center of bread toasted in the fire, infused in vinegar, and one center of eel. Grind together in a pot and temper with that quart of vinegar and of water, that are the two parts vinegar and the third water, and let it cook, and when the dish is cooked, put a half ounce of spices and draw it directly itself (on) to the table, and put in a half ounce of sugar, and when you cook it, put some spices on the dish.

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]

For to make mete gelee þat it be wel chariaunt, tak wyte wyn & a perty of water & safroun & gode spicis & flesch of piggys or of hennys, or fresch fisch, & boyle þam togedere; & after, wan yt ys boylyd & cold, | dres yt in dischis & serue yt forþe. []

[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
seafood
oil
onions
salt
nuts
bread
vinegar
sugar

[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
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Bibliography

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Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?libri:62>. Accessed on April 29, 2024, 6:09 pm.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?douce:36>. Accessed on April 29, 2024, 6:09 pm.