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Xxx - jelly Of hen Or Of fish

This is an excerpt from Libro di cucina / Libro per cuoco
(Italy, 14th/15th c. - Louise Smithson, trans.)
The original source can be found at Louise Smithson's website

XXX - Jelly of hen or of fish. Called peppered and good. If you want to make hen or fish in jelly, take the hen and let it boil enough and fry, and take dry pieces of bread and soak in vinegar, and take currants and peeled almonds and mash / beat all together and temper with mature wine and with vinegar and add all the best spices that you want and have powdered and boil together with the fat in which you fried the hen, and then when it has boiled, put it over the hen that has been well fried.


Other versions of this recipe:

To prepare a meat aspic (Das Kuchbuch der Sabina Welserin)

Gelye de chare (Two Fifteenth-Century Cookery-Books)

Meat Jelly (Du fait de cuisine)

Jelly of whatever meat (Libro di cucina / Libro per cuoco)

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