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This is an excerpt from Two Fifteenth-Century Cookery-Books
(England, 1430)
The original source can be found at the University of Michigan's "Corpus of Middle English Prose and Verse"

Cix - Gelye de chare. Take caluys fete, and skalde hem in fayre water, an make hem alle the whyte. Also take howhys of Vele, and ley hem on water to soke out the blode; then take hem vppe, an lay hem on a fayre lynen clothe, and lat the water rennyn out of hem; than Skore (Note: Scour) a potte, and putte the Fete and the Howhys ther-on; than take Whyte Wyne that wolle hold coloure, and cast ther-to a porcyon, an non other lycoure, that the Fleysshe be ouer-wewyd (Note: See other Cookery, No. 174, wese) withalle, and sette it on the fyre, and boyle it, and Skeme it clene; an whan it is tendyr and boylid y-now, take vppe the Fleyshe in-to a fayre bolle, and saue the lycoure wyl; and loke that thow haue fayre sydys of Pyggys, and fayre smal Chykenys wyl and clene skladdyd and drawe, and lat the leggys an the fete on, an waysshe hem in fayre water, and caste hem in the fyrste brothe, an sethe it a-3en ouer the fyre, and skeme it clene; lat a man euermore kepe it, an blow of the grauy. An in cas the lycoure wast (Note: Waste) a-way, caste more of the same wyne ther-to, and put thin honde ther-on; and 3if thin hond waxe clammy, it is a syne of godenesse, an let not the Fleyshe be moche sothe, (Note: boiled) that it may bere kyttyng; than take it vppe, and ley it on a fayre clothe, and sette owt the lycoure fro the fyre, and put a few colys vnder-nethe the vesselle that the lycoure is yn; than take pouder of Pepir, a gode quantyte, and Safron, that it haue a fayre Laumbere coloure, and a gode quantyte of Vynegre, and loke that it be sauery of Salt and of Vynegre, fayre of coloure of Safroun, and putte it on fayre lynen clothe, and sette it vndernethe a fayre pewter dysshe, and lat it renne thorw the clothe so ofte tylle it renne clere: kytte fayre Rybbys of the syde of the Pygge, and lay ham on a dysshe, an pulle of the lemys of the Chykenys, eche fro other, and do a-way the Skynne, and ley sum in a dysshe fayre y-chowchyd, (Note: Y-couched; laid) and pore thin (Note: Thine) gelye ther-on, and lay Almaundys ther-on, an Clowys, and paryd Gyngere, and serue forth.

Other versions of this recipe:

To prepare a meat aspic (Das Kuchbuch der Sabina Welserin)

Meat Jelly (Du fait de cuisine)

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

Jelly of whatever meat (Libro di cucina / Libro per cuoco)