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62 How One Should Make Jellied fish

This is an excerpt from Das Kuchbuch der Sabina Welserin
(Germany, 16th century - V. Armstrong, trans.)
The original source can be found at David Friedman's website

62 How one should make jellied fish. Take pike and carp and slaughter them and scale them and cut the fish up in pieces and wash them thoroughly and cleanly. Put them in a trough, put the scales in a pan and wine thereon, let it boil well. Afterwards strain it well through a cloth bag. After that put the fish over the fire and add to it that which was strained off. Next put good wine therein, and if you would make it good, you could also put one or two quarts of Malavosia in it, as much as you would like. And color it nicely yellow and salt it, taste it and let it cook until it is enough. Afterwards lay the fish in a bowl and sprinkle the bowl beforehand with mace, cinnamon and raisins. After that put the broth on the fire and put sugar, ginger and cinnamon therein, and taste it, until it is good. Afterwards pour it in the bowl and throw almonds in it, as many as you would have. If you are afraid that it will not become firm, then you could let a little isinglass cook in it. We have made two dishes, one with eight pieces and one with six pieces, and have used for it four quarts of good old Würzburger wine and three quarts of Malavosia.


Other versions of this recipe:

So that jellied fish becomes clarified (Das Kuchbuch der Sabina Welserin)

Recipes with similar titles:

Jellied fish (Alte Kochrezepte aus dem bayrischen)

Jellied fish (Alte Kochrezepte aus dem bayrischen)

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