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This is an excerpt from Alte Kochrezepte aus dem bayrischen
(Germany, ~1500 - V. Bach, trans.)
The original source can be found at Stefan's Florilegium

Jellied fish. Take the skull of a calf, boil it well, clean it and then boil it till it is done. Take a little of the skin from it and 1/2 lb of almonds, grind that up together and pass it through a peppered cloth. Add sugar and ginger and boil the fish in this. Serve it - it will gel quickly.

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62 How one should make jellied fish (Das Kuchbuch der Sabina Welserin)

Jellied fish (Alte Kochrezepte aus dem bayrischen)