Cix - Gelye de chare
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Two Fifteenth-Century Cookery-Books (England, 1430), entitled "Cix - Gelye de chare". [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:

Cix - Gelye de chare. Take caluys fete, and skalde hem in fayre water, an make hem alle the whyte. Also take howhys of Vele, and ley hem on water to soke out the blode; then take hem vppe, an lay hem on a fayre lynen clothe, and lat the water rennyn out of hem; than Skore (Note: Scour) a potte, and putte the Fete and the Howhys ther-on; than take Whyte Wyne that wolle hold coloure, and cast ther-to a porcyon, an non other lycoure, that the Fleysshe be ouer-wewyd (Note: See other Cookery, No. 174, wese) withalle, and sette it on the fyre, and boyle it, and Skeme it clene; an whan it is tendyr and boylid y-now, take vppe the Fleyshe in-to a fayre bolle, and saue the lycoure wyl; and loke that thow haue fayre sydys of Pyggys, and fayre smal Chykenys wyl and clene skladdyd and drawe, and lat the leggys an the fete on, an waysshe hem in fayre water, and caste hem in the fyrste brothe, an sethe it a-3en ouer the fyre, and skeme it clene; lat a man euermore kepe it, an blow of the grauy. An in cas the lycoure wast (Note: Waste) a-way, caste more of the same wyne ther-to, and put thin honde ther-on; and 3if thin hond waxe clammy, it is a syne of godenesse, an let not the Fleyshe be moche sothe, (Note: boiled) that it may bere kyttyng; than take it vppe, and ley it on a fayre clothe, and sette owt the lycoure fro the fyre, and put a few colys vnder-nethe the vesselle that the lycoure is yn; than take pouder of Pepir, a gode quantyte, and Safron, that it haue a fayre Laumbere coloure, and a gode quantyte of Vynegre, and loke that it be sauery of Salt and of Vynegre, fayre of coloure of Safroun, and putte it on fayre lynen clothe, and sette it vndernethe a fayre pewter dysshe, and lat it renne thorw the clothe so ofte tylle it renne clere: kytte fayre Rybbys of the syde of the Pygge, and lay ham on a dysshe, an pulle of the lemys of the Chykenys, eche fro other, and do a-way the Skynne, and ley sum in a dysshe fayre y-chowchyd, (Note: Y-couched; laid) and pore thin (Note: Thine) gelye ther-on, and lay Almaundys ther-on, an Clowys, and paryd Gyngere, and serue forth.



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]

203 To prepare a meat aspic. If you would prepare approximately three seemly dishes, then take from a pig the ears, tail and hooves, which you already know are used for aspic. Chop veal bones into pieces, and take about four or five pieces of pork, whatever you consider right. The pork should be cooked separately in one quart or a little more of wine and a half-quart of vinegar. And the veal should also cook, but not as much as the pork. It needs one-half quart of wine, or a little more, mixed with two quarts of vinegar. Afterwards salt it a little. The pork needs more time to cook than the veal. And skim it well and watch out that it does not boil over. And when it has cooked a little it should be seasoned, also put some sugar into it, and when it is done, and it should be well-done, the fat is taken off and after that strain the both through a linen cloth into a clean pot and afterwards mixed with sugar and spices, however you think it is good, and put on the fire and allowed to boil again. One should also put some elecampane into it, so that the broth becomes clear. The bowl should be sprinkled with cinnamon and raisins. Afterwards lay the pieces of meat in the bowl, however you think it right, and pour over them the broth, when it has come to a boil and before that shell about a half pound of almonds and put them into the bowl, as many as you like, then you have a good aspic. [Das Kuchbuch der Sabina Welserin]

80. To make jelly of meat, take sheep's feet and clean them well and properly and put them to cook in fair clean water; then when they are half cooked take pork or piglet as you wish and according to the quantity of it which you want to make, and put to cook with your sheep's feet, and chicken also; then take white wine and vinegar and put in and salt in reason and make it cook well and strongly. Then when it is well cooked taste to see if it has a good taste of vinegar and of salt, take saffron and soak it therein to give it color, then draw out your meat onto a fair and clean board; then take white ginger, pepper, and soak in your broth and make it boil a wave, then arrange that you have a cloth strainer and put your broth into it and pass it through again two or three times so that it is fair and clear. Then take your meat, pork and chicken, and arrange your dish, and the jelly on top. [Du fait de cuisine]

XXX - Jelly of hen or of fish. Called peppered and good. If you want to make hen or fish in jelly, take the hen and let it boil enough and fry, and take dry pieces of bread and soak in vinegar, and take currants and peeled almonds and mash / beat all together and temper with mature wine and with vinegar and add all the best spices that you want and have powdered and boil together with the fat in which you fried the hen, and then when it has boiled, put it over the hen that has been well fried. [Libro di cucina / Libro per cuoco]

XXXI - Jelly of whatever meat. If you want to make a good jelly of any meat: of meat of pork of the woods (boar), take ears and feet and each thing, and capons and partridge, and thrush, and hare, and roebuck (venison), and pheasant, take these things and put these to the fire in part water and part vinegar and when they are boiled and well skimmed, put spices and pepper and cinnamon and ginger and saffron not beaten together, that you choose is enough with the meat. And when the meat it is enough cooked pull it out, until remains the ears and the feet until it is of enough substance. When it is pulled all these things from, pulverize all the meat and spices, and take the jelly from the fire and let it stand, and take saffron and temper with jelly and place the meat into a vessel that you want that is lined with bay leaves and put over this jelly and strain the jelly and saffron with wool (through a cloth). When it is strained over the meat, take sweet spices and mix with this same jelly and pour it above, it should be colored and good yellow, and put with to boil from that which is come together, and it will be a good jelly. [Libro di cucina / Libro per cuoco]

[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
veal
blood
wine
pork
chicken
broth
podour
pepper
saffron
vinegar
savory
salt
nuts
cloves
ginger


[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]

gelye: Jelly


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 "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:109>. Accessed on October 21, 2019, 12:27 am.

Searchable index of "Das Kuchbuch der Sabina Welserin". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?kuchb:203>. Accessed on October 21, 2019, 12:27 am.

Searchable index of "Du fait de cuisine". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?dufai:80>. Accessed on October 21, 2019, 12:27 am.

Searchable index of "Libro di cucina / Libro per cuoco". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?libro:30>. Accessed on October 21, 2019, 12:27 am.




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