[ Otherways to souce and jelly the foresaid Fishes.]
Make jelly of three tenches, three perches, and two carps, scale them, wash out the blood, and soak them in fair water three or four hours, leave no fat on them, then put them in a large pipkin with as much fair spring water as will cover them, or as many pints as pound of fish, put to it some ising-glass, and boil it close covered till two parts and a half be wasted; then take it off and strain it, let it cool, and being cold take off the fat on the top, pare the bottom, and put the jelly into three pipkins, put three quarts of white-wine to them, and a pound and a half of double refined sugar into each pipkin; then to make one red put a quarter of an ounce of whole cinamon, two races of ginger, two nutmegs, two or three cloves, and a little piece of turnsole dry’d, the dust rubbed out and steep’d in some claret-wine, put some of the wine into the jelly.
To make another yellow, put a little saffron-water, nutmeg, as much cinamon as to the red jelly, and a race of ginger sliced.
To the white put three blades of large mace, a race of ginger slic’t, then set the jelly on the fire till it be melted, then have fiveteen whites of eggs beaten, and four pound and a half of refined sugar, beat amongst the eggs, being first beaten to fine powder; then divide the sugar and eggs equally into the three foresaid pipkins, stir it amongst the sugar very well, set them on the fire to stew, but not to boil up till you are ready to run it; let each pipkin cool a little before you run it, put a rosemary branch in each bag, and wet the top of your bags, wring them before you run them, and being run, put some into orange rinds, some into scollop shells, or lemon rindes in halves, some into egg shells or muscle shells, or in moulds for Jellies. Or you
may make four colours, and mix some of the jelly with almonds-milk.
You may dish the foresaid jellies on a pie-plate on a great dish in four quarters, and in the middle a lemon finely carved or cut into branches, hung with jellies, and orange peels, and almond jellies round about; then lay on a quarter of the white jelly on one quarter of the plate, another of red, and another of amber-jelly, the other whiter on another quarter, and about the outside of the plate of all the colours one by another in the rindes of oranges and lemons, and for the quarters, four scollop shells of four several colours, and dish it as the former.
[ Pike Jelly otherways.]
Take a good large pike, draw it, wash out the blood, and cut it in pieces, then boil it in a gallon or 6 quarts of fair spring water, with half a pound of ising-glass close covered, being first clean scum’d, boil it on a soft fire till half be wasted; then strain the stock or broth into a clean bason or earthen pan, and being cold pare the bottom and top from the fat and dregs, put it in a pipkin and set it over the fire, melt it, and put it to the juyce of eight or nine lemons, a quart of white-wine, a race of ginger pared and slic’t, three or four blades of large mace, as much whole cinamon, and a grain of musk and ambergriese tied up in a fine clean clout, then beat fifteen whites of eggs, and put to them in a bason four pound of double refined sugar first beaten to fine powder, stir it with the eggs with a rouling pin, and then put it among the jelly in the pipkin, stir them well together, and set it a stewing on a soft charcoal fire, let it stew there, but not boil up but one warm at least, let it stew an hour, then take it off and let it cool a little, run it through your jelly-bag, put a sprig of rosemary
in the bottom of the bag, and being run, cast it into moulds. Amongst some of it put some almond milk or make it in other colours as aforesaid.