Jelly of slimy fish
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Le Viandier de Taillevent (France, ca. 1380 - James Prescott, trans.), entitled "Jelly of slimy fish". [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:

Jelly of slimy fish, and of meat. Cook it in wine, verjuice and vinegar. Some add a bit of water. Take ginger, cassia, cloves, grains_of_paradise and long pepper, steep in your broth, strain through cheesecloth, and boil with your meat. Take bay leaves, spike lavender, galingale and mace, tie in your cheesecloth (without washing it) with the dregs of the other spices, and boil with your meat. Cover it while it is on the fire, but when it is off the fire, skim it until it is set out.

When it is cooked, [strain] your broth into a clean wooden dish until it is settled. Put your meat on a white cloth. If it is fish, peel and clean it, and throw your peelings in the broth until it is strained the last time. Make sure your broth is clear and clean.

Now set your meat out in bowls. Put your broth back on the fire in a clear and clean dish, boil it, and while it is boiling throw it on your meat. Sprinkle cassia flowers and mace over the plates or bowls where you put your meat and broth, and put your plates in a cold place to set. If you wish to make jelly, you do not need to sleep. If your broth is not very clean and clear, strain it through two or three layers of white cloth. On your meat, if it is fish, put crayfish tails and feet, and cooked loach.



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
fish
wine
verjuice
vinegar
ginger
cinnamon
cloves
grains_of_paradise
pepper
broth
bay
lavender
galingale
mace
thyme
flowers
seafood


[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]

galingale: Lesser Galingale (Alpinia officinarum), a member of the ginger family.


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 "Le Viandier de Taillevent". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?viand:70>. Accessed on October 15, 2019, 1:55 pm.




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