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Meat Or fish jelly In various Colors


This is an excerpt from The Neapolitan recipe collection
(Italy, 15th c - T. Scully, trans.)
The original source can be found at University of Michigan Digital General Collection

Meat or Fish Jelly in Various Colors. Get equal amounts of white vinegar and water; get well cleaned sheep or calf hooves and split them in half, throwing away the long fibrous parts; set the feet to boil in the mixture of vinegar and water, and boil them gently, adding in grains of paradise and ginger; when the feet seem cooked to you, take them out and bring the broth back up to a boil; then get four well beaten egg whites and strain them with the broth - otherwise it is better to filter it through a linen cloth since the tighter [the weave] the nicer and clearer it will turn out; make it smell of grains of paradise; then get capons or some other cooked meat, by itself or with the broth, and cast it onto the concoction and set it in a cool place.

To make it in several colors: when the first, which will jell white, is set in a dish, remove a quarter of the jelly from the dish and dissolve it by the fire and put a little saffron into it; then, yellow and almost cool, put it back in its place; when that has jelled, remove another quarter and make it red with cornels, and set it back like the yellow; and so on, you can make as many colors as you wish: to make a green quarter, get new shoots of wheat and some parsley, grind them up, extract the juice and repeat as before; for a peacock-blue color, take cooked carrots and grind some of their skin and do the same as above and following that procedure. Should you run out of jelly, have clear gelatine ready and add it as it is needed. And so it is of various colors.

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