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gely Of fysh

This is an excerpt from Thomas Awkbarow's Recipes (MS Harley 5401)
(England, 15th century)
[based on a concordance]
The original source can be found at Thomas Gloning's website

Gely of Fysh. Recipe tench or pykes, elys, turbot, or place, & cut þam in pecis. Skald þam & wesh þam & dry þam with a clothe, & do þam in a pann, & do þerto half vinegre & half wyne, & seth þam wele; & take vp þe fysh & pike þam smale & take þe broth & cole it throgh a clothe into an erthyn pan, & do þerto powdyr of pepyr & saferon. Then lat it sethe & scom it wele, & lay þi fysh in chargours & cole þe sew, & put it in dyshys & serof.


Other versions of this recipe:

A gilly of fleshe (A Noble Boke off Cookry)

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

Fish Jelly (Du fait de cuisine)

GELE OF FYSSH (Forme of Cury)

Gelee of fysche (Fourme of Curye [Rylands MS 7])

Gele of fysshe (Ancient Cookery [Arundel 334])

If you want to make fish jelly (Enseignements qui enseingnent a apareillier toutes manieres de viandes)

Jelly ready to serve and good of fish (Libro di cucina / Libro per cuoco)

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