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This is an excerpt from Le Menagier de Paris
(France, 1393 - Janet Hinson, trans.)
The original source can be found at David Friedman's website

In July, ham or fresh pork cooked in yellow water and in grain verjuice, a little ginger and bread: with a grated sauce.

Item, at supper, meat salted in the morning, cooked in water and scallions, be it beef or mutton.

Recipes with similar titles:

gely (Two Fifteenth-Century Cookery-Books)

LV - FOR TO MAKE A GELY (Forme of Cury)

To make jelly (Ouverture de Cuisine)

Gelee (MS Royal 12.C.xii)

A Gelle (Recipes from John Crophill's Commonplace Book)

Gely (MS Douce 257)