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gele Of peson


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"

Gele of peson. Take a pike newe right y-drawe, (Note: Douce MS.: Draw new pikes and new righ, and smyte hem.) and smyte him in faire peces, and sethe him in same licour as thou doest Gele of flessh/ And whan hit is ynogh, take hit vppe; And then take perches, tenches, elys, and kutte hem in faire peces, and wassh hem, and put hem in the same licour; and loke that thou haue fissh ynogh, that the licoure may be stiff ynowe; And in caas that thou faile fissh, that thou hast not ynogh to make gely, take faire soundes of watered stokfissh, or elles of ffresh Millewell, or elles of kelyng, (Note: D. kodelyng) and cast thereto; and sette ouer the fire, and lete it boyle; and that woll help hit to gele; and skem clene the grave; And whan hit is ynogh, lete no3t the fissh breke, but take vppe the fissh hole, and set the licour fro the fire, and put coles vnderneth the vessell as thou doest afore to the other gele of flessh, with vinegre, pouder of peper, saffron and salt; And then take a pike, perche, and tenche, and pul of the skyn, And put a pece of one and a pece of another in a faire dissh, as thou dost other gele of fflesh, And poure the licour there-on, as thou doest other gele of flessh; and cast there-on almondes blanched, and foyles of tried ginger pared, and set hit in a colde place, and lete hit gele.

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