Jelly of Fish172

Preparation info

    • Difficulty

      Easy

Appears in

Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Ingredients

  • 1 lb/450 g white fish, such as turbot, plaice, tench, eel or pike
  • 1

Method

Simmer the fish in the liquid for some 10 minutes until tender, then lift out on to a plate (reserving the stock). Remove the skin and bones and divide into pieces, arranging these on a dish.

Stir the gelatine into ¼ pt/150