17. Om twelef schotelen jeleyen te maken
To make 12 portions of jelly

[32] Om twelef schotelen ieleyen te maken. Neemt twee [A5r] ghelten franschen wijn of goeden lantwijn ende daer siet [2] den visch inne in enen schoonen ketel Ende siet dat ghien [3] seer wel schuymt tot dat hi ghenoech gesoden es dan so [4] suldyen wt sinen sope doen ende leggenden dat hi seer droo[5]ghe ligge Dan neemt twee oncen ghimbers twee on[6]chen greyne en folie een vyerendeel van eendere oncen[7] een not ofte twee ende om twee plecken sofferaens ende [8] stoot elck omtrynt half ontwee ofte puluerizeeret wel [9] cleyne Dan suldi nemen dat sop ende minghelen dat [10] cruyt dair inne dan doeghet doir eenen stramijn bob[11]bel twee oft drie weruen maer doeghet tvette wel irst [12] werf af vanden sope soe dattere nyet vets op en blyue [13] ende dan doeghet weder in eenen scoonen ketele Dan [14] latet wel sieden oock soe moettijt wel scuymen of broe[15]men. Dan soe legt den vysch in dye schotelen al droo[16]ghe ende sedtse op sauele datse wel cuelen ende stiuen [17] mach ende dan ghiet dat sop daer op ende latent alsoe [18] staen tot dat stijf ghenoech es ende wel ghecuelet legt [19] dan den visch metten scellen neder waert op dat hy te [20] bat stiuen mach So eest volmaect

[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.