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jelly Of Slimy fish

This is an excerpt from Le Viandier de Taillevent
(France, ca. 1380 - James Prescott, trans.)
The original source can be found at James Prescott's website

Jelly of slimy fish, and of meat. Cook it in wine, verjuice and vinegar. Some add a bit of water. Take ginger, cassia, cloves, grains_of_paradise and long pepper, steep in your broth, strain through cheesecloth, and boil with your meat. Take bay leaves, spike lavender, galingale and mace, tie in your cheesecloth (without washing it) with the dregs of the other spices, and boil with your meat. Cover it while it is on the fire, but when it is off the fire, skim it until it is set out.

When it is cooked, [strain] your broth into a clean wooden dish until it is settled. Put your meat on a white cloth. If it is fish, peel and clean it, and throw your peelings in the broth until it is strained the last time. Make sure your broth is clear and clean.

Now set your meat out in bowls. Put your broth back on the fire in a clear and clean dish, boil it, and while it is boiling throw it on your meat. Sprinkle cassia flowers and mace over the plates or bowls where you put your meat and broth, and put your plates in a cold place to set. If you wish to make jelly, you do not need to sleep. If your broth is not very clean and clear, strain it through two or three layers of white cloth. On your meat, if it is fish, put crayfish tails and feet, and cooked loach.


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