Iusshell
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by [name]


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

Iusshell. Take the ffry of a pyke, and cast hit rawe in a morter, and cast there to myced [correction; sic = MS. myced myced.] (Note: D. maynchete) brede grated, and bray hem asmall as thou maist; And if hit be to stonding, caste there-to a litull mylke of Almondes, And bray hit togidre, and strek (Note: Douce MS. strike) hit togidre with thi honde; And cast there-to a litull saffron with Sugur and salt, And put all in a treen boll, and trull (Note: ? twille, as Douce MS) hit to-gidre with thi honde; And loke that hit be no3t to thik, but as a man may powre it oute of the boll; And then take a pan, and caste thereto faire grauey of a pike, or of a fressh samon, and drawe hit thorgh a streynour, and sette it ouer the fire; and take faire parcely and Sauge, and caste there-to, and lete hit boile, and caste there-to a litull saffron and salt; And whan hit hath boyled a while, sterre hit fast, and caste the stuff thereto, and ster hit euermore. And whan hit is al oute of the bolle, cast it (Note: Added from Douce MS.) a litell and a litell into the pan, stere it softer and softer til hit be ron to-gidre; And then take a ladell or a skymmour, and drawe hit togidre soft til hit come to-gidre, And take hit fro the fire, and sette the vessell on a fewe colys, and lete hit wax stiff be his owne accorde, and then serue it forth with a skymour, like as thou wolt serue Iussell, all hote.



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]

Iusselle. Take myud bred, and eyren þou swynge. Do hom togeder with out lettyng, Take fresshe broth of gode befe, Coloure hit with safron, þat is me lefe, Boyle hit softly, and in þo boylyng, Do þer to sage and persely 3oyng. [Liber cure cocorum [Sloane MS 1986]]

81. Jusello with meat broth. Take good meat broth which is fatty, and strain it through a woolen cloth; and put this broth in a clean pot, and set it to cook on the fire; and when it has boiled, take a good handful of parsley and clean it well, and grind it very well in a mortar; and blend it with the broth from the pot of meat, and strain it through a woolen cloth; and put it in your pot; and take half a pound of very good cheese of Aragon which should be fine, and grate it very well. And when it is grated, put it in a large dish; and take a pair of eggs with their whites for each dish, and beat it all a great deal, and cast it in the cheese; and let everything be well-beaten together with good fine spice in the large dish; and when everything is very well-beaten, cast it in the pot where the broth is, and give it a boil; and when it boils, give it two or three stirs with a large spoon or spoon, and then remove the pot from the fire; and cut or shred a little parsley. And cast it in the pot, and then prepare dishes of this jusello. [Libre del Coch]

Guissell. (Note: Taken from Douce MS.) Take faire capon broth, or of beef, And sette hit ouer the fire, and caste therto myced sauge, parcelly and saffron, And lete boile; And streyn the white and the yolke of egges thorgh a streynour, and caste there-to faire grated brede, and medle hit togidre with thi honde, And caste the stuff to the broth into the pan; And stirre it faire and softe til hit come togidre, and crudded; And then serue it forth hote. [Two Fifteenth-Century Cookery-Books]

Jussell. Recipe brede gratyd & egges & swyng þam togydere, & do þerto sawge & saferon & salt; þan take gode broth & cast it þerto, & bole it enforesayd, & do þerto as to charlete, & serof. [Thomas Awkbarow's Recipes (MS Harley 5401)]

To mak jusselle tak and swinge eggs and myed bred to gedur then tak freche brothe of bef and colour it with saffron and boile it softly and cast in parsley and saige and serue it. [A Noble Boke off Cookry]

Jusshell. XX.II. III. Take brede ygrated and ayrenn and swyng it togydre. do þerto safroun, sawge. and salt. & cast broth. þerto. boile it & messe it forth. [Forme of Cury]

.xlij. Juschell. Tak brede y grated & ayroun & swynge hem to gyder, do therto safroun, sauge & salt and castr broth therto, boyle it & messe forth. [Fourme of Curye [Rylands MS 7]]

To mak jusselle tak the swet brothe of a capon or of other good flesshe and set it on the fyere in a large vesselle colour it with saffron put ther to saige cut gret and salt it then tak eggs and drawe them through a strener and temper grated bread and eggs and stirre it to gedure till they be ronn and let the erbes be well mellid to gedur and when yt begynnythe to boille tak out the pot stik and turn the curd about with a scorner and let not the fyere be to hasty when it is throughe knyt tak it from the fyere and couyr it and serue it. [A Noble Boke off Cookry]

XXI - FOR TO MAKE JUSSEL. Nym eyryn wyth al the wytys and mice bred grynd pepyr and safroun and do therto and temper yt wyth god fresch broth of porke and boyle it wel and messe yt forthe. [Forme of Cury]

Iusselle. Take myud bred, and eyren þou swynge. Do hom togeder with out lettyng, Take fresshe broth of gode befe, Coloure hit with safron, þat is me lefe, Boyle hit softly, and in þo boylyng, Do þer to sage and persely 3oyng. [Liber cure cocorum [Sloane MS 1986]]

Iussel. Nym eyryn wyþ al þe wytys & mice bred; grynd pepyr & safroun and do þereto, and temper yt wyþ god fresch broþ of porke and boyle it wel, & messe yt forþe. [MS Douce 257]

[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]

seafood
bread
milk
nuts
saffron
sugar
salt
salmon
parsley
sage


[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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[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:385>. Accessed on October 20, 2019, 3:27 am.

Searchable index of "Liber cure cocorum [Sloane MS 1986]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?liber:16>. Accessed on October 20, 2019, 3:27 am.

Searchable index of "Libre del Coch". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?libre:81>. Accessed on October 20, 2019, 3:27 am.

Searchable index of "Thomas Awkbarow's Recipes (MS Harley 5401)". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?thoma:38>. Accessed on October 20, 2019, 3:27 am.

Searchable index of "A Noble Boke off Cookry". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?noble:193>. Accessed on October 20, 2019, 3:27 am.

Searchable index of "Forme of Cury". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:42>. Accessed on October 20, 2019, 3:27 am.

Searchable index of "Fourme of Curye [Rylands MS 7]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?fourm:42>. Accessed on October 20, 2019, 3:27 am.

Searchable index of "MS Douce 257". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?douce:21>. Accessed on October 20, 2019, 3:27 am.




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