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203 To Prepare A Meat Aspic

This is an excerpt from Das Kuchbuch der Sabina Welserin
(Germany, 16th century - V. Armstrong, trans.)
The original source can be found at David Friedman's website

203 To prepare a meat aspic. If you would prepare approximately three seemly dishes, then take from a pig the ears, tail and hooves, which you already know are used for aspic. Chop veal bones into pieces, and take about four or five pieces of pork, whatever you consider right. The pork should be cooked separately in one quart or a little more of wine and a half-quart of vinegar. And the veal should also cook, but not as much as the pork. It needs one-half quart of wine, or a little more, mixed with two quarts of vinegar. Afterwards salt it a little. The pork needs more time to cook than the veal. And skim it well and watch out that it does not boil over. And when it has cooked a little it should be seasoned, also put some sugar into it, and when it is done, and it should be well-done, the fat is taken off and after that strain the both through a linen cloth into a clean pot and afterwards mixed with sugar and spices, however you think it is good, and put on the fire and allowed to boil again. One should also put some elecampane into it, so that the broth becomes clear. The bowl should be sprinkled with cinnamon and raisins. Afterwards lay the pieces of meat in the bowl, however you think it right, and pour over them the broth, when it has come to a boil and before that shell about a half pound of almonds and put them into the bowl, as many as you like, then you have a good aspic.


Other versions of this recipe:

Gelye de chare (Two Fifteenth-Century Cookery-Books)

Meat Jelly (Du fait de cuisine)

Jelly of hen or of fish (Libro di cucina / Libro per cuoco)

Jelly of whatever meat (Libro di cucina / Libro per cuoco)

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