Gely
SOURCE: Original is from the Diuersa Servicia, # 36, as transcribed in Curye on Inglysch, p. 69. Modern version by Mathilde Eschenbach.
ORIGINAL:
For to make mete gelee şat it be wel chariaunt, tak wyte wyn & a perty of water & safroun & gode spicis & flesch of piggys or of hennys, or fresch fisch, & boyle şam togedere; & after, wan yt ys boylyd & cold, dres yt in disches & serue yt forşe.
INGREDIENTS:
- 1/2 the meat of a 4-lb Chicken (can be all dark meat) plus all the bones
- 1 cup white wine
- 1/4 cup white vinegar
- 1/2 tsp Pepper
- 1 tsp Salt
- a few threads Saffron
DIRECTIONS:
- Cut chicken into pieces.
- Cover with water and simmer until meat is cooked.
- Remove from water, let cool.
- Pick meat off bones, and return bones to pot.
- Add remaining ingredients (This cooks down a lot -- do not overseason).
- Boil until liquid is reduced.
- Strain out bones. Return liquid to pot and reduce further.
- Take half the meat (the other half can be used in another recipe that calls for boiled chicken, such as mammenye), chop it up and put it in a small bowl.
- Pour the strained liquid over the meat and chill several hours or overnight.
- Remove any fat from the surface, dip the bowl into hot water for a moment to loosen the gely, and turn it out onto a platter.
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