On food and cooking the science and lore of the kitchen ( PDFDrive ) 1106
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These recipes from more than 500 years
ago show the great care with which
medieval cooks made sauces and jellies.
Thebrothrecipeisremarkableforitsexact
descriptions of consistency and stirring
timeofftheheattopreventcurdling.
FishorMeatJelly
Cook [the fish or meat] in wine, verjuice,
andvinegar…thengrindginger,cinnamon,
cloves,grainsofparadise,longpepper,and
infuse this in your bouillon, strain it, and
putittoboilwithyourmeat;thentakebay
leaves,spikenard,galingale,andmace,and
tie them in your bolting [flour-sieving]
cloth, without washing it, along with the
residueoftheotherspices,andputthisto
boil with your meat; keep the pot covered
whileitisonthefire,andwhenitisoffthe
firekeepskimmingituntilthepreparation
isservedup;andwhenitiscooked,strain
your bouillon into a clean wooden vessel
and let it sit. Set your meat on a clean
cloth; if it is fish, skin and clean it and
throwyourskinsintoyourbouillonuntilit
has been strained for the last time. Make
certainthatyourbouillonisclearandclean
and do not wait for it to cool before
straining it. Set out your meat in bowls,
and afterwards put your bouillon back on
thefireinabrightcleanvesselandboilit
constantly skimming, and pour it boiling
over your meat; and on your plates or
bowlsinwhichyouhaveputyourmeatand
broth sprinkle ground cassia buds and
mace,andputyourplatesinacoolplaceto
set. Anyone making jelly cannot let
himselffallasleep….
—Taillevent,LeViandier,ca.1375,transl.
TerenceScully
AFineThickBroth
For ten servings, get three egg yolks per
serving,goodverjuice,goodmeatbroth,a
