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Gelee of fysche (Fish in Jelly)
Gelee of fysche (Fish in Jelly) is a traditional Medieval recipe for a classic dish of fish cooked in wine and vinegar where the fish meat is served in the jellified cooking liquid. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Fish in Jelly (Gelee of fysche).
prep time
20 minutes
cook time
35 minutes
Total Time:
55 minutes
Serves:
6
Rating: 
Tags : British RecipesEnglish Recipes
Original Recipe
Gelee of fye
(from A Forme of Cury)
Ꞇe ꞇencꝯ · pyes · eelys · tuɼbuꞇ +̅ plays · erue ē ꞇo pecys · ald ē +̅ waye ē clene · ꝺrye ē wꞇ a cloꞇ· ꝺo þꝰꞇo alf ỽynegꝯ +̅ alf wyne +̅ eeþ iꞇ wel · ꞇae þe fye +̅ pye iꞇ clene· cole þe bɼoꞇ þorow a cloꞇ to an erꞇen panne · ꝺo þꝯꞇo pouꝺo of peꝑ anꝺ safɼo ynow · laꞇ iꞇ eeþ +̅ sȳme iꞇ wel · wan iꞇ ys y oꝺe ꝺof þe grece clene · couce fye on cargos +̅ cole þe ewe þoɼowe a cloꞇ onowaɼꝺ +̅ seɼue iꞇ foɼꞇ ·
Translation
Fish in Jelly
Take tench, pikes, eels, turbots and plaice. Slice into pieces and scald them, Wash them clean, dry them in a cloth and place in a pan. Add half vinegar and half wine and boil it well. Remove the fish and pick it clean, strain the broth through a cloth into an earthen pan. Add to it sufficient powdered pepper and saffron. Let it boil and skim it well and when it is done remove any fat from the surface. Lay the fish on dishes and strain the sauce through a cloth. Pour over [the fish] and serve it forth.
Modern Redaction
Ingredients:
600g fish (tench, pike, eels,
turbots and
plaice), cut into pieces (add the heads and bones)
200ml white wine
200ml white wine vinegar
1/2 tsp freshly-ground
black pepper
generous pinch of
saffron threads, crumbled
Method:
Bring a pan of lightly-salted water to a boil. Add the fish pieces and blanch for 5 minutes. Drain and pat dry then place in a pan with the vinegar and wine. Bring to a boil and cook for about 15 minutes, or until the fish is tender.
Remove the fish pieces from the pan and strip the flesh from the bones. Set the meat inside. Strain the cooking liquid through a cloth into a pan. Season with ground pepper and saffron. Bring the mixture to a boil and skim the surface then reduce continue cooking to reduce. Skim off any fat from the surface.
Arrange the fish pieces in a serving dish then strain the sauce through a cloth to cover them. Serve it forth
Find more Medieval recipes as well as more recipes from the Forme of Cury here.
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