Savory jellies/ aka aspic recipes from Libro di cucina/ Libro per cuoco
XXX. Gelatina de polastri, overo de pesse. chiamase peverada e bona.
Se tu voy fare polastri o pesse a gellatina, toy li polastri e fali alessare per mitade e frizeli, e toy crosta de pane e metila a moglio in aceto, e toy uva passa e mandole monde e tutto pesta insembre e destempera con vino maduro e con axeo, e mitigi tutte le megliore specie che tu poy avere polverizate, e fay bolire insieme intro la grassa che tu ay friti li polastri, e poy che à bolito, miti sopra li polastri che siano ben fridi.
XXX. Jelly of hen or of fish. Called peppered and good.
If you want to make hen or fish in jelly, take the hen and let it boil enough and fry, and take dry pieces of bread and soak in vinegar, and take currants and peeled almonds and mash/beat all together and temper with mature wine and with vinegar and add all the best spices that you want and have powdered and boil together with the fat in which you fried the hen, and then when it has boiled, put it over the hen that has been well fried.
30 Jelly (aspic) of hens or of fish, called “peverada” (pepper dish) and good.
If you want to make hens or fish in aspic, take the hens and make them boil until cooked and then fry them. Take toasted bread and put it to soak in vinegar, add currants and peeled almonds and paste all this together, tempering the mixture with mature wine and with vinegar. Add to the bread mixture all the best spices that you might have powdered and boil this together in the fat in which you fried the hen. And when it has boiled serve it above the hen which has been well fried.
XXXI. Gelatina de zaschuna carne.
Se tu voy fare bona gellatina d’ ognia carne: de carne de porcho salvazo, toy arechie e piede et ogni cossa, e caponi, e starne, e turdi, e lepore, e cavrioli, e fasani; tole queste cosse e miti queste a fogo in parte d’ aqua e parte de aceto; e quando bolle et è bene spumate, metigi specie e pevere e cenamo, e zenzevero, e zaverano non pestà insiema, che se chosa tanto quanto con la carne. E quale carne ch’ è imprima cocta, traila fuora, se gli romagnisse o arecchie, o pedi, mentre ch’ è pocha sustancia. [...] Quando è trate tutte le chosse fuora, polveriza tutta la carne di specie, e toy la gelatina da focho e lassala repossare, e toy lo zafarano e distemperalo con el zello, e conza la carne entro lo vaso la che tu voy che la staga con foglie de lauro, e miti suso questo zillo, e colla lo gillo et zafarano con stamengna. Quando è collato sopra la carne, toy specie dolze e stempera con questo medessimo zello, e gettalo sopra, e vole essere colorito e ben vermeglia; e mitige ananze a bolire del sale quelo che se convene, e serà bona e bella gelatina.
31 Jelly of whatever meat.
If you want to make a good jelly of every meat: from boar meat take the ears and the feat and every thing, and capons, and partridge, and thrush and hair, and roebuck (venison) and pheasant. Take these things and put them to the fire in liquid which is part water and part vinegar. When they are boiled and the liquid has been well skimmed add mixed spices, pepper, cinnamon, ginger, and saffron that have not been ground together. Adding as much of these things (spices) as is necessary according to the amount of meat. When the meat is cooked enough remove it (from the broth) until what remains is the ears or feat because they have little substance. When all these things have been pulled out (of the broth) powder all the meat with spices. Take the aspic from the fire and let it rest. Take saffron and temper it with the gelatin broth. Arrange the meat into whichever vessel you want, which has been lined with laurel (bay) leaves, and put into it the jelly, and strain the jelly and the saffron through a sieve. When it (the jelly broth) has been strained over the meat, take sweet spices and strain with (more of) the same jelly and put it above, and it should be nice and red. When you are boiling the meats add salt when at whichever point you wish. And it will be good and a good jelly.
XXXII. Gelatina per un altro modo.
Se tu voy fare gelatina, toy pesse e cenamo, e una onza de zenzevro, e una onza de peverlongo, e mezo quarto de gardanino, e uno quarto di garofali, e mezo quarto de uva passa, e mezo quarto de noxe moschiate, e queste cosse fa pestare insieme, e con zafarano; po’ toy pane e leva la crosta, toy noselli de noze grande e brostolali in la cenere vive, e queste cosse fiano masenate insiembre, e distempera con axeo biancho fino,
e meti quel savore a bolire insembre. Questo è bono a trute e a lamprede, e ad ogni pesse marino, e se era de carne, ell’ è bono a caponi e polastri, etc.
32 Gelatine in another way.
If you want to make aspic, take a weight of cinnamon, an ounce of ginger, an ounce of long pepper, half a quarter (of an ounce) of cardamom, a quarter (of an ounce) of cloves, half a quarter (of an ounce) of currants, and half a quarter of an ounce of nutmeg and grind all these things together. Then take bread and cut off the crust (keep the crumb), take large hazelnuts which have been toasted in live coals and mix all these things (spices, bread and nuts) together. Temper the mixture with fine white vinegar, then put this sauce to boil together. This is good with trout and lamprey and with every maritime fish, also with meat, and it is good with capons and hens, etc.
XXXIII. Gellatina communa e bona de pesse.
A fare gellatina de pesse per XII persone, toy tre tenghe grosse, toy do onze de specie forte e dolze insembremente, e mezo quarto de zafarano per si; e toy lo pesse ben lavato e stato el sole un pocho, toy e lessalo in parte de aqua e de aceto fino, e mitilo a bolire. E quando è bene bollito, la prima cossa che tu ge mitti, miti de le ditte specie e zafarano, e ogni cossa, e faili bolire piano, e molto chosere. Quando è cocto, traila fuora e mitilo a refredare; habii arquante foglie de laurano ben lavate e polve[ri]zate con le ditte specie, e poy toy lo pesse e conzalo in lo vasello, e lassa reposare lo zillo. Altri fa bollire lo zafarano, altri no. Quando è refredato un pocho el çelo, yettalo suso el pesse, e metili assay specie ed è fata, etc.
33 Gellatine common & good of fish
To make aspic of fish for 12 people. Take three large tench, two ounces of strong and sweet spices together and half a quarter (of an ounce) of saffron for this. Wash the fish well and put it in the sun for a little while (to dry?), then put it to boil in part water, part vinegar. When it is well boiled the first things that you add are the said spices and saffron. Boil everything well closed and very slowly. When it is cooked pull it (the fish) out and put it to cool. Have enough laurel (bay) leaves, well washed and powdered with the said spices. Then put the fish into a vessel, and let the jelly rest. You can either boil it with saffron or not. When it (the jelly) is chilled and a little set pour it over the fish, and add enough spices and it is done, etc.
Se tu voy fare polastri o pesse a gellatina, toy li polastri e fali alessare per mitade e frizeli, e toy crosta de pane e metila a moglio in aceto, e toy uva passa e mandole monde e tutto pesta insembre e destempera con vino maduro e con axeo, e mitigi tutte le megliore specie che tu poy avere polverizate, e fay bolire insieme intro la grassa che tu ay friti li polastri, e poy che à bolito, miti sopra li polastri che siano ben fridi.
XXX. Jelly of hen or of fish. Called peppered and good.
If you want to make hen or fish in jelly, take the hen and let it boil enough and fry, and take dry pieces of bread and soak in vinegar, and take currants and peeled almonds and mash/beat all together and temper with mature wine and with vinegar and add all the best spices that you want and have powdered and boil together with the fat in which you fried the hen, and then when it has boiled, put it over the hen that has been well fried.
30 Jelly (aspic) of hens or of fish, called “peverada” (pepper dish) and good.
If you want to make hens or fish in aspic, take the hens and make them boil until cooked and then fry them. Take toasted bread and put it to soak in vinegar, add currants and peeled almonds and paste all this together, tempering the mixture with mature wine and with vinegar. Add to the bread mixture all the best spices that you might have powdered and boil this together in the fat in which you fried the hen. And when it has boiled serve it above the hen which has been well fried.
XXXI. Gelatina de zaschuna carne.
Se tu voy fare bona gellatina d’ ognia carne: de carne de porcho salvazo, toy arechie e piede et ogni cossa, e caponi, e starne, e turdi, e lepore, e cavrioli, e fasani; tole queste cosse e miti queste a fogo in parte d’ aqua e parte de aceto; e quando bolle et è bene spumate, metigi specie e pevere e cenamo, e zenzevero, e zaverano non pestà insiema, che se chosa tanto quanto con la carne. E quale carne ch’ è imprima cocta, traila fuora, se gli romagnisse o arecchie, o pedi, mentre ch’ è pocha sustancia. [...] Quando è trate tutte le chosse fuora, polveriza tutta la carne di specie, e toy la gelatina da focho e lassala repossare, e toy lo zafarano e distemperalo con el zello, e conza la carne entro lo vaso la che tu voy che la staga con foglie de lauro, e miti suso questo zillo, e colla lo gillo et zafarano con stamengna. Quando è collato sopra la carne, toy specie dolze e stempera con questo medessimo zello, e gettalo sopra, e vole essere colorito e ben vermeglia; e mitige ananze a bolire del sale quelo che se convene, e serà bona e bella gelatina.
31 Jelly of whatever meat.
If you want to make a good jelly of every meat: from boar meat take the ears and the feat and every thing, and capons, and partridge, and thrush and hair, and roebuck (venison) and pheasant. Take these things and put them to the fire in liquid which is part water and part vinegar. When they are boiled and the liquid has been well skimmed add mixed spices, pepper, cinnamon, ginger, and saffron that have not been ground together. Adding as much of these things (spices) as is necessary according to the amount of meat. When the meat is cooked enough remove it (from the broth) until what remains is the ears or feat because they have little substance. When all these things have been pulled out (of the broth) powder all the meat with spices. Take the aspic from the fire and let it rest. Take saffron and temper it with the gelatin broth. Arrange the meat into whichever vessel you want, which has been lined with laurel (bay) leaves, and put into it the jelly, and strain the jelly and the saffron through a sieve. When it (the jelly broth) has been strained over the meat, take sweet spices and strain with (more of) the same jelly and put it above, and it should be nice and red. When you are boiling the meats add salt when at whichever point you wish. And it will be good and a good jelly.
XXXII. Gelatina per un altro modo.
Se tu voy fare gelatina, toy pesse e cenamo, e una onza de zenzevro, e una onza de peverlongo, e mezo quarto de gardanino, e uno quarto di garofali, e mezo quarto de uva passa, e mezo quarto de noxe moschiate, e queste cosse fa pestare insieme, e con zafarano; po’ toy pane e leva la crosta, toy noselli de noze grande e brostolali in la cenere vive, e queste cosse fiano masenate insiembre, e distempera con axeo biancho fino,
e meti quel savore a bolire insembre. Questo è bono a trute e a lamprede, e ad ogni pesse marino, e se era de carne, ell’ è bono a caponi e polastri, etc.
32 Gelatine in another way.
If you want to make aspic, take a weight of cinnamon, an ounce of ginger, an ounce of long pepper, half a quarter (of an ounce) of cardamom, a quarter (of an ounce) of cloves, half a quarter (of an ounce) of currants, and half a quarter of an ounce of nutmeg and grind all these things together. Then take bread and cut off the crust (keep the crumb), take large hazelnuts which have been toasted in live coals and mix all these things (spices, bread and nuts) together. Temper the mixture with fine white vinegar, then put this sauce to boil together. This is good with trout and lamprey and with every maritime fish, also with meat, and it is good with capons and hens, etc.
XXXIII. Gellatina communa e bona de pesse.
A fare gellatina de pesse per XII persone, toy tre tenghe grosse, toy do onze de specie forte e dolze insembremente, e mezo quarto de zafarano per si; e toy lo pesse ben lavato e stato el sole un pocho, toy e lessalo in parte de aqua e de aceto fino, e mitilo a bolire. E quando è bene bollito, la prima cossa che tu ge mitti, miti de le ditte specie e zafarano, e ogni cossa, e faili bolire piano, e molto chosere. Quando è cocto, traila fuora e mitilo a refredare; habii arquante foglie de laurano ben lavate e polve[ri]zate con le ditte specie, e poy toy lo pesse e conzalo in lo vasello, e lassa reposare lo zillo. Altri fa bollire lo zafarano, altri no. Quando è refredato un pocho el çelo, yettalo suso el pesse, e metili assay specie ed è fata, etc.
33 Gellatine common & good of fish
To make aspic of fish for 12 people. Take three large tench, two ounces of strong and sweet spices together and half a quarter (of an ounce) of saffron for this. Wash the fish well and put it in the sun for a little while (to dry?), then put it to boil in part water, part vinegar. When it is well boiled the first things that you add are the said spices and saffron. Boil everything well closed and very slowly. When it is cooked pull it (the fish) out and put it to cool. Have enough laurel (bay) leaves, well washed and powdered with the said spices. Then put the fish into a vessel, and let the jelly rest. You can either boil it with saffron or not. When it (the jelly) is chilled and a little set pour it over the fish, and add enough spices and it is done, etc.