Search Results

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"

Cx - Gelye de Fysshe. Take newe Pykys, an draw hem, and smyte hem to pecys, and sethe in the same lycoure that thou doste Gelye of Fleysshe; an whan they ben y-now, take Perchys and Tenchys, and sethe; and Elys, an kutte hem in fayre pecys, and waysshe hem, and putte hem in the same lycoure, and loke thine lycoure be styf y-now; and 3if it wolle notte cacche, (Note: stick; see other Cookery, No. 174) take Soundys of watteryd Stokkefysshe, or ellys Skynnys, or Plays, an caste ther-to, and sethe ouer the fyre, and skeme it wyl; and when it ys y-now, let nowt the Fysshe breke; thenne take the lycoure fro the fyre, and do as thou dedyst be (Note: By, with) that other Gelye, saue, pylle the Fysshe, and ley ther-off in dysshis, that is, perche and suche; and Flowre hem, and serue forthe.

Other versions of this recipe:

A gilly of fleshe (A Noble Boke off Cookry)

Fish Jelly (Du fait de cuisine)

GELE OF FYSSH (Forme of Cury)

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

Gely of Fysh (Thomas Awkbarow's Recipes (MS Harley 5401))

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)