To jelly Lobsters, Craw-fish, or Prawns

Preparation info

  • Difficulty


Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About


Take a tench being new, draw out the garnish at the gills, and cut out all the gills, it will boil the whiter, then set on as much clear water aswil conveniently boil it, season it with salt, wine-vinegar, five or six bay-leaves large mace, three or four whole cloves, and a faggot of sweet herbs bound up hard together: so soon as this preparative boils, put in the tench being clean wiped, do not scale it, being boilโ€™d take it up and wash off all the loose scales, then strain the liquor through a jelly-bag, and put to it a piece of ising-glass being first washed and steeped for the purpose, boil it very cleanly, and run it through a jelly-bag; then having the fish taken out of the shells, lay them in a large clean dish, lay the lobsters in slices, and the craw fish and prawns whole, and run this jelly over them. You may make this jelly of divers colours, as you may see in the Section of Jellies.

Garnish the dish of Jellies with lemon-Peels cut in branches, long slices as you fancy, barberries, and fine coloured flowers.

Or lard the lobsters with salt eel, or stick it with candied oranges, green citterns, or preserved barberries, and make the jelly sweet.