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

.C. Gelee of flesche. Take swynes fete & snowtes & the eerys, capouns, conynges, calves fete & waysche hem clene & do hem to seeth in the thriddel of wyne and vyneger & water & make forth as before.

Original manuscript image: f50v

Other versions of this recipe:

HILADEA WHICH IS CALLED GELATIN (Libre del Coch)

GELE OF FLESSH (Forme of Cury)

Gely (Two Fifteenth-Century Cookery-Books)

FOR TO MAKE A GELY (Forme of Cury)

To make jelly (Ouverture de Cuisine)

Jelly in another way (Libro di cucina / Libro per cuoco)

To make crystall gelly (Delights for Ladies)

Recipes with similar titles:

Gely of flesch (Recipes from the Wagstaff Miscellany)