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To Make jelly For Meat


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 yeleye [jelly] for meat. Take the hindmost legs of the wether or calves' feet, whichever you can get of either. You shall set this to boil in white wine and such spices as belong to it. When the aforesaid calves' feet or hind legs are half boiled take cucumbers in pieces and chickens cut in half very well cleaned and washed. Then take ginger and grains of paradise ground up and a part of saffron and vinegar as much as is appropriate. When it has boiled enough so take the meat broth, pour it in a pot, which [you] set on a fire of coals until it boils. When it has boiled so take a cloth and pass the jelly through it. As soon as you have done it, so lay your cucumbers and your chickens in a dish. Then you shall set the dish in water and then pour the aforesaid jelly in each dish. And it is ready.

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