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Xxxi - jelly Of Whatever Meat


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

XXXI - Jelly of whatever meat. If you want to make a good jelly of any meat: of meat of pork of the woods (boar), take ears and feet and each thing, and capons and partridge, and thrush, and hare, and roebuck (venison), and pheasant, take these things and put these to the fire in part water and part vinegar and when they are boiled and well skimmed, put spices and pepper and cinnamon and ginger and saffron not beaten together, that you choose is enough with the meat. And when the meat it is enough cooked pull it out, until remains the ears and the feet until it is of enough substance. When it is pulled all these things from, pulverize all the meat and spices, and take the jelly from the fire and let it stand, and take saffron and temper with jelly and place the meat into a vessel that you want that is lined with bay leaves and put over this jelly and strain the jelly and saffron with wool (through a cloth). When it is strained over the meat, take sweet spices and mix with this same jelly and pour it above, it should be colored and good yellow, and put with to boil from that which is come together, and it will be a good jelly.

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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 hen or of fish (Libro di cucina / Libro per cuoco)




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