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Meat jelly

This is an excerpt from Du fait de cuisine
(France, 1420 - Elizabeth Cook, trans.)
The original source can be found at David Friedman's website

80. To make jelly of meat, take sheep's feet and clean them well and properly and put them to cook in fair clean water; then when they are half cooked take pork or piglet as you wish and according to the quantity of it which you want to make, and put to cook with your sheep's feet, and chicken also; then take white wine and vinegar and put in and salt in reason and make it cook well and strongly. Then when it is well cooked taste to see if it has a good taste of vinegar and of salt, take saffron and soak it therein to give it color, then draw out your meat onto a fair and clean board; then take white ginger, pepper, and soak in your broth and make it boil a wave, then arrange that you have a cloth strainer and put your broth into it and pass it through again two or three times so that it is fair and clear. Then take your meat, pork and chicken, and arrange your dish, and the jelly on top.


Other versions of this recipe:

To prepare a meat aspic (Das Kuchbuch der Sabina Welserin)

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

Jelly of hen or of fish (Libro di cucina / Libro per cuoco)

Jelly of whatever meat (Libro di cucina / Libro per cuoco)

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