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This is an excerpt from Wel ende edelike spijse
(Dutch, late 15th c. - Christianne Muusers, trans.)
The original source can be found at Christianne Muusers's website

Jellied pike. Take the pike and the tench. Cut them open and wash them well. Cut them in pieces with the scales and the tench also with the skin. Boil together with wine and add salt sparingly. Let it cool when it is cooked. Take the skin off [the fish], grind it in a mortar and temper with fish broth. Strain and bring to the boil in an earthenware pot. Let it cool and add saffron, ginger, cinnamon and cloves.

Other versions of this recipe:

Pikes make good and pure jelly (Das Kochbuch des Meisters Eberhard)