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[32]
To make twelve dishes of ieleye. Take two [A5r] gelts of French wine or
good country wine and boil [2] the fish in it in a clean kettle. And see
that you [3] skim it well until it is boiled enough and then [4] you shall
take it out of its broth and lay it to get very dry [5]. Then take two
ounces of ginger, two ounces [6] of cardamom and a quarter of an ounce of
mace [7], a nutmeg or two and a couple of threads of saffron and [8] break
them each in pieces or powder them [9] small. Then you shall take the
broth and mix the [10] spices into it, then pass it through a strainer
[11] two or three times but take the fat off the broth at first [12] so
that there is no fat left there [13] and put it into another clean kettle.
Then [14] let it boil well; you must also skim it well. [15] Then lay the
fish in the dishes all dry [16] and set them on sand so that they may cool
well and stiffen, [17] then pour the broth over and let it stand [18] like
that until it is stiff enough and well cooled. Lay the fish with its skin
underneath so that it sets better. So it is ready. |
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