Search Results

This is an excerpt from Ancient Cookery [Arundel 334]
(England, 1425)
The original source can be found at R. Warner's "Antiquitates culinariae" (1791)

Gele of fysshe. Take tenches, pykes, eles, turbot and plays, or other gode fyssh, and cut hom on peces, and scalde hom, and wash hom clene, and drie hom in a panne, and do therto wyn a godele, and the thridde (third) parte vynegur, and a lytel watur, and sethe hit well; when hit is innowe take hit up, and pyke out the bones clene, and put hit in a faire vessel; then cole thi brothe thurgh a clene clothe into a faire vessell; and caste therto gode pouder, and colour hit with saffron ynogh, and set hit on the fire, and sethe hit wel, and scome hit clene ; when hit is sothen do of the grese clene, and poure above the fisshe, and serve hit forthe colde.

Other versions of this recipe:

A gilly of fleshe (A Noble Boke off Cookry)

Gelye de Fysshe (Two Fifteenth-Century Cookery-Books)

Fish Jelly (Du fait de cuisine)

GELE OF FYSSH (Forme of Cury)

Gelee of fysche (Fourme of Curye [Rylands MS 7])

Gely of Fysh (Thomas Awkbarow's Recipes (MS Harley 5401))

If you want to make fish jelly (Enseignements qui enseingnent a apareillier toutes manieres de viandes)

Jelly ready to serve and good of fish (Libro di cucina / Libro per cuoco)