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[31]
Make ieleye thus. Take pike, lampreys [32] carp and [conger] eel. Boil
these fish in wine, [A3v] but first cut them into pieces as small as you
want to [2] have. And do see to it that you salt the wine before [3] you
put the fish in. When these fish are [4] boiled, then, so take the fish
and lay them on clean [5] straw and let them cool like that. Then take the
wine and [6] put it through a strainer. Take [7] crushed galingale,
crushed cloves, saffron, [8] nutmegs, ginger, grains of paradise, mace and
put this all together. And so put [9] the scales of a fish in the wine, or
the [10] skin of an eel, but first wash it clean. [11] Then you shall chop
it up and so boil it [12] with the fish broth very well. When it has been
well boiled [13] so purge [drain] it in a strainer and then throw [14] the
scales away. And you shall pass these spices [15] with the eel broth
though a strainer [16] according to how you want it. And if you don't
want, you don't have to [17] pass them through, but you must boil them
well. And when it [18] is boiled so you shall lay the fish in dishes [19]
the way that is correct for ieleye [jelly]. That is, with the scales
[skin] underneath. [20] Then you shall take the sauce and pour it over,
then [21] you shall set it aside where it is cool so that it stiffens.
They must [22] be well saffronned. So it is perfect. |
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