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.lxlix. gelee Of fysche.


This is an excerpt from Fourme of Curye [Rylands MS 7]
(England, 1390)
The original source can be found at MedievalCookery.com

.lxlix. Gelee of fysche. Take tenches, pykes, eelys, turbut & plays, kerve hem to pecys, skald hem & waysche hem clene, drye hem with a cloth, do hem in a panne, do ther to half vyneger & half wyne & seeth hit wel, take the fysche & pyke hit clene, cole the broth thorow a cloth in to an erthen panne, do ther to poudour of peper and safroun ynowh, lat hit seeth & skymme hit wel, whan hit ys y sode dof the grece clene, couche fysche on charfours & cole the sewe thorow a cloth onoward & serve hit forth.

Original manuscript image: f50r / f50v

autodoc



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)

GELE OF FYSSH (Forme of Cury)

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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