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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"

Gely. Take Calues fete, and scalde hem faire, and ley hem in faire water, and late hem wex white; Also take ho3os of fele, (Note: Douce MS.; houghys of veel) and ley hem in faire water fore to soke oute the blode; And then take hem oute of the water, and ley hem in a faire lynnen clothe, and lete the water ren oute; And then take a faire scoured potte, and put al thes ho3os and calues fete therin; And then take good white wyn, that woll hold colloure, or elles fyne claret wyne, and caste thereto a porcion, and none other licoure, that the flessh be ouer-wose (Note: Douce MS. reads, nere wese with-alle) with al; and sette hit ouer the fire, and boile hit, and skem hit clene. Whan hit is boylled tender ynowe, take vppe the flessh in a faire bolle, And save wel the licoure; and loke that thou have faire sides of pigges, And faire smale chekynes scalded, and drawe hem, (and the legges and the fete on), (Note: Thus Douce MS.: Harl. MS. hem legges and sette on) and wassh faire, and caste hem in the same first broth, And set hit ayen ouer the fire, and skym hit clene, and lete a man euere-more kepe hit, and blow of the grauey; And in case that the licour waste awey, cast more of the same wyne there-to; And put thi honde there-to, And, if thi honde be clammy, Hit is a signe that it is gode; and lete not the flessh be so moche ysod that hit may bere no kuttyng; And then take hit vppe, and ley hit on a faire clothe, and set oute the licoure fro the fire; And put a fewe coles vnder the vessell that the lycoure is yn; and take salt, pouder of peper, and good quantite of saffron, (that hit haue faire Ambur colour,) and a good quantite of vinegre; And loke that hit be sauery of the salt and of the vinegre, and faire of colour of saffron; And put hit in a faire lynen clothe, And sette vnder-neth a faire dissh, and late hit ren thorgh the cloth so oft that hit ren clene (Note: Douce MS. clere); And if thou seest that hit hath to litull of the vinegre, or salt, or saffron, caste thereto more, after thi discrecion; And then kut faire sidde ribbes of the sides of pigges, and ley hem on a chargeour or on a dissh, (Note: Douce MS. adds [and pull the loynes of the chekyne iche from othere, and take awey the skyn, and pulle hem in quartres, and ley a quarter of a chikyne and a ribbe of the pygge to-gedrys on a dissh.]) (Note: Some ambiguity surrounds the placement of the foregoing note since the editor has given two markers for its location in the text. The text included between the two markers is the following: "vinegre, or salt, or saffron, caste thereto more, after thi discrecion; And then kut faire sidde ribbes of the sides of pigges, and ley hem on a chargeour or on a dissh". It is unclear whether the text added from the Douce MS. actually replaces this text in the Douce MS. or supplements it. See notes, p. 89, betwwen "and broth" and by "caste there-to," both under heading Elys in Sorre .) And set hit faire on a colde place, and powre the gely theron; And then take faire blanched almondes, and caste anone thereon er hit kele, and foilles of tried pared ginger; and lete stonde to kele.

Other versions of this recipe:

HILADEA WHICH IS CALLED GELATIN (Libre del Coch)

GELE OF FLESSH (Forme of Cury)

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

FOR TO MAKE A GELY (Forme of Cury)

To make jelly (Ouverture de Cuisine)

Jelly in another way (Libro di cucina / Libro per cuoco)

To make crystall gelly (Delights for Ladies)

Recipes with similar titles:

In July (Le Menagier de Paris)

Gelee (MS Royal 12.C.xii)

A Gelle (Recipes from John Crophill's Commonplace Book)

Gely (MS Douce 257)