Pike Jelly otherways

Preparation info

  • Difficulty

    Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About

Method

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.