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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"

Iusshell. Take the ffry of a pyke, and cast hit rawe in a morter, and cast there to myced [correction; sic = MS. myced myced.] (Note: D. maynchete) brede grated, and bray hem asmall as thou maist; And if hit be to stonding, caste there-to a litull mylke of Almondes, And bray hit togidre, and strek (Note: Douce MS. strike) hit togidre with thi honde; And cast there-to a litull saffron with Sugur and salt, And put all in a treen boll, and trull (Note: ? twille, as Douce MS) hit to-gidre with thi honde; And loke that hit be no3t to thik, but as a man may powre it oute of the boll; And then take a pan, and caste thereto faire grauey of a pike, or of a fressh samon, and drawe hit thorgh a streynour, and sette it ouer the fire; and take faire parcely and Sauge, and caste there-to, and lete hit boile, and caste there-to a litull saffron and salt; And whan hit hath boyled a while, sterre hit fast, and caste the stuff thereto, and ster hit euermore. And whan hit is al oute of the bolle, cast it (Note: Added from Douce MS.) a litell and a litell into the pan, stere it softer and softer til hit be ron to-gidre; And then take a ladell or a skymmour, and drawe hit togidre soft til hit come to-gidre, And take hit fro the fire, and sette the vessell on a fewe colys, and lete hit wax stiff be his owne accorde, and then serue it forth with a skymour, like as thou wolt serue Iussell, all hote.


Other versions of this recipe:

Iusselle (Liber cure cocorum [Sloane MS 1986])

Jusello with meat broth (Libre del Coch)

Guissell (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)

Recipes with similar titles:

Iussel (MS Douce 257)

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