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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 flesshe. Take veil, or pyggus, or capons, or hennus, or grysc (grouse), and fethe hom wel togedur a longe tyme in watur and wyn; then take oute the fleshe and clenfe the brothe, and blowe of the grees, and put therin thi pouder, and colour hit with turnefole, or with ynde, or with alkenet, or founders, or saffron; and do therto sugur or honey, and Jet hit boyle; and if thou wyl make hit white, take er thow clenfe thi brothe, and tempur hit with almondes mylk, and then clenfe hit, and do thy pouder therto, and fethe it; and if hit be on fyssh day, make hit on the fame manere of playffe (plaife), or of codlynge, or of eles, or of pykes, or of soles, or tenches. And if thow wil make hit of two maner of colours in a dysshe, take and make a rounde of paste, and lay hit in the mydwarde of the chargeoure \dijh), and poure in the gele; and when hit is colde, take oute the paste, and poure the tother of another colour, and serve hit forthe colde.

Recipes with similar titles:

GELE OF FLESSH (Forme of Cury)