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Gele Of Fyssh

This is an excerpt from Forme of Cury
(England, 1390)
The original source can be found at the Project Gutenberg website

GELE OF FYSSH. C. I. Take Tenches, pykes, eelys, turbut and plays, kerue hem to pecys. scalde hem & waische hem clene. drye hem with a cloth do hem in a panne do þerto half vyneger & half wyne & seeþ it wel. & take the Fysshe and pike it clene, cole the broth thurgh a cloth into a erthen panne. do þerto powdour of pep and safroun ynowh. lat it seeþ and skym it wel whan it is ysode dof grees clene, cowche fisshes on chargeours & cole the sewe thorow a cloth onoward & serue it forth.


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)

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

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

Gele of fysshe (Ancient Cookery [Arundel 334])

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)

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