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"
Guissell. (Note: Taken from Douce MS.) Take faire capon broth, or of beef, And sette hit ouer the fire, and caste therto myced sauge, parcelly and saffron, And lete boile; And streyn the white and the yolke of egges thorgh a streynour, and caste there-to faire grated brede, and medle hit togidre with thi honde, And caste the stuff to the broth into the pan; And stirre it faire and softe til hit come togidre, and crudded; And then serue it forth hote.
Other versions of this recipe:
Iusselle (Liber cure cocorum [Sloane MS 1986])
Jusello with meat broth (Libre del Coch)
Iusshell (Two Fifteenth-Century Cookery-Books)
Jussell (Thomas Awkbarow's Recipes (MS Harley 5401))
Jusselle (A Noble Boke off Cookry)
Jusshell (Forme of Cury)
Juschell (Fourme of Curye [Rylands MS 7])
To mak jusselle (A Noble Boke off Cookry)
FOR TO MAKE JUSSEL (Forme of Cury)