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This is an excerpt from Een notabel boecxken van cokeryen
(Netherlands, ca. 1510 - C. van Tets, trans.)
The original source can be found at Willy Van Cammeren's website

To make twelve dishes of ieleye. Take two gelts of French wine or good country wine and boil the fish in it in a clean kettle. And see that you skim it well until it is boiled enough and then you shall take it out of its broth and lay it to get very dry. Then take two ounces of ginger, two ounces of cardamom and a quarter of an ounce of mace, a nutmeg or two and a couple of threads of saffron and break them each in pieces or powder them small. Then you shall take the broth and mix the spices into it, then pass it through a strainer two or three times but take the fat off the broth at first so that there is no fat left there and put it into another clean kettle. Then let it boil well; you must also skim it well. Then lay the fish in the dishes all dry and set them on sand so that they may cool well and stiffen, then pour the broth over and let it stand like that until it is stiff enough and well cooled. Lay the fish with its skin underneath so that it sets better. So it is ready.