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This is an excerpt from Due Libri di Cucina - Libro B
(Italy, 15th c. - Rebecca Friedman, trans.)
The original source can be found at David Friedman's website

V To make meat jelly of fish. If you want to make meat jelly of fish, take the fish and cook it in good wine, and take bread burnt well in the fire and mix it to crumbs in wine, and then grind it and temper it in greek wine and with a little muscadine wine vinegar, and put in good sweet spices and galangale and cook them, and when the fish is cooked, put it to cool and throw it on, and when it is cold, put it on this pottage with pepper, and let it be good.