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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

Further, FOR TWENTY DISHES OF JELLY you need ten skinny young rabbits, ten skinny chicks, a chopine of loach which might cost three sous: a hundred crayfish which must not be from Marne, six sous: a skinny pig, three sous, eight deniers; (and even though it is skinny, you still need to remove the fat from between the skin and the flesh, and make little square pieces,) three shoulders of veal, four sous: eight quarts of wine to cook the veal all in wine, two quarts of vinegar: half an ell of linen cloth, two sous.

Item, you must cook the veal all in wine and vinegar, and skin it and add salt, then take it out, and cook the rabbits and chickens, and skim it, and put the saffron and half the bay-leaves in a cloth or bag to cook with it: also put in spices milled small or ground in a stone mortar; and when all is cooked, strain it through the sieve and cloth, and repeat until it is clear; then cook the loach separately, and the crayfish separately, and take the crayfish tails, and make up your dishes with half a rabbit, half a chicken, six loach and four crayfish tails; and put them in the cellar, and set your dishes down very straight, and throw your jelly on top and fill them well. And the next day, put on each plate white violet, grenadine and red sugared almonds and four bay-leaves.


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