Harleian Manuscript 4016 Ab. 1450 A.D. webbed Here

Fritters - Take yolks of eggs, draw them through a strainer, cast thereto fair flour, barm and ale; stir it together 'til it be thick. Take peeled apples, cut them thin like obleies, lay them in the batter; then put them into a frying pan, and fry them in fair grease of butter 'til they be brown yellow; then put them in dishes, and strew Sugar on them enough, And serve them forth.

Long Fritters - Take Milk and make fair curds thereof in manner of cheese all tender, and take out the whey clean; then put it in a fair bowl, And take yolks of eggs, and white, and menge flour, and cast thereto a good quantity, and draw it through a strainer into a fair vessel; then put it in a fair pan, and fry it in a little fair grease, but let not boil; then take it out, and lay it on a fair board, and cut it in fair small pieces as thou likest, And put him again into the pan until they be brown; And cast Sugar on them and serve them forth.

Blaunde Sorre - Take almonds, and blanch them , and stamp them in a mortar, and temper them with fresh lean broth of a Capon, or beef, and wine; And if it be in Lenten or in a fish day, take fair broth of fresh fish and wine, And boil them together a good while, and take it up in a fair linen cloth that is clean washed, and the water wrung out thereof, And draw under the cloth, with a ladle, all the water that ye may, even as ye make cold cream; and then take it out of the cloth, and cast it in a fair pot, and let boil; and then take meat of a capon and cut it small, and bray it in a mortar/(or else in a fish day, tae a codling or a haddock), and temper it with almond milk, and cast sugar enough thereto; and then cast it in the pot, And let it boil together a good while; and then take it out of the pot all hot, and dress it onto a dish as ye do a cold cream; And set thereon red Anise in comfit, and serve it forth; or else take fair almonds blanched, & set thereon.

Gele - Take Calves feet, and scald them fair, and lay them in fair water, and let him wex white; Also take hooves of veal and lay them in fair water for to soak out the blood; And then take them out of the water, and lay them in a fair linen cloth, and let the water run out; And then take a fair scoured pot, and put al these hooves and calves feet therein; And then take a good white wine, that would hold color, or else fine claret wine, and cast thereto a portion, and no other liquid, that the flesh be over-worse with al; and set it over the fire, and boil it, and skim it clean. When it is boiled tender enough, take up the flesh in a fair bowl, And sever well the liquor; and look that thou have fair sides of pigs, And fair small chickens scalded, and draw them, ( and the legs and the feet on) and wash fair, and cast them in the same first broth, And set it again over the fire, and skim it clean, and let a man ever-more keep it, and blow of the gravy; And in case that the liquor waste away, cast more of the same wine thereto; And put thy hand thereto, And, if thy hand be clammy, It is a sign that it is good; and let not the flesh be so much soft that it may bear no cutting; And then take it up, and lay it on a fair cloth, and set out the liquor from the fire; And put a few coals under the vessel that the liquor is in; and take salt, powder of pepper, and good quantity of Saffron, (That it have fair Amber color,) and a good quantity of vinegar; And look that it be savory of the salt and of the vinegar, & far of color of saffron; And put it in a fair linen cloth, And set underneath a fair dish, and let it run through the cloth so oft that it run clean; And if thou seest that is hat too little of the vinegar, or salt, or saffron, cast thereto more, after thy discretion; And then cut fair side ribs of the sides of pigs, and lay them on a charger or on a dish. And set it fair on a cold place, and powder the gely thereon; And then take fair blanched almonds, and cast anone thereon er it cool, and foils of tried pared ginger; and let stand to cool.

Soppes Dorre - Take raw Almonds, And grind them in a mortar, And temper them with wine and draw them through a strainer; And let them boil, And cast thereto Saffron, Sugar, and salt; And then take a paynmain, And cut him and toast him, And wet him in wine, And lay him in a dish, and cast the syrup thereon, and make a dregge of powder ginger, sugar, Cinnamon, Cloves and mace, And cast thereon; And when it is Dressed, serve it forth for a good pottage.

Fried cream of Almonds - Take Almonds, and blanch them, and wash them in fair water, and bray them small in a mortar with fair water; And then take them and the water together somewhat thick, and draw them through a strainer into a fair pot, And set them over the fire, and let them boil once; And then take them down and cast thereto Salt, and let stand a forlong way or 2 . And cast a little vinegar thereto; And then cast it on a fair linen cloth that is fair washed, and the water wrung out thereof; and cast it all abroad with the ladle, and let men hold the cloth all abroad; and then take a ladle and draw under the cloth, and draw away the water all that man may. And then gather all the cream together in the cloth; And then take the cloth with the cream, and hang it upon a pin, and let the water drop out two or three hours or more; And then take it out of the cloth, and put it in a bowl of tree, And cast Sugar enough thereto and a little salt, And if it wex too thick, take sweet wine, and temper it with ale; And then take raisins of courance, clean washed, and put them therein, that they be not seen; And when it is dressed in manner of mortrewes, take red anise in comfit, or else leaves of Borage, and set thereon in a dish.

Leche lumbarde - Take Dates, and do away the stones; and seethe them in sweet wine; and take them up, and grind them in a mortar, and draw them through a strainer with a little sweet wine and sugar; and cast them in a pot, and let boil until it be stiff; and then take them up, and lay them upon a board; ad then take powder ginger, Cinnamon, and wine, and meddle all together in thy hand, and make it so stiff that it will be sliced; And if it be not stiff enough, take hard yolks of eggs and cream thereon, or else grated bread, and make it thick enough; take Clarey, and cast thereto in manner of syrup, when thou shall serve it forth.

Another Leche Lumbard - Take fair honey, and clarify it in the fire it till it be stiff enough; and then take it up and lay it on a board; and take fair grated bread and powder of pepper, and meddle all together with thy hand, till it be so stiff that it will be sliced; and slice it. And then take wine, powder of Ginger, Cinnamon, and a little clarified honey, and let run through a strainer, and cast the syrup thereon, when thou shall serve in in stead of Clarey.

Gele of peason - Take a pike new right drawn, and smite him in fair pieces, and seethe him in the same liquor as thou doest Gele of flesh/ And when it is enough, take it up; And then take perches, tenches, eel, & cut them in fair pieces, and wash them, and, put them in the same liquor; and look that thou have fish enough, that the liquor may be stiff enough; And in case that thou fail fish, that thou hast not enough to make a gely, take fair sounders of watered stockfish, or else of fresh Millewell, or else of codling, and cast thereto; and set over the fire, and let it boil; and that will help it to gel; and skim clean the gravy; And when it is enough, let not the fish break, but take up the fish whole, and set the liquor from the fire, and put coals underneath the vessel as thou do for the other gele of flesh, with vinegar, powder of pepper, saffron & salt; And then take a pike, perch, and tench, and pull off the skin, And put a piece of one and a piece of another in a fair dish, as thou doest other gele of flesh, And pour the liquor thereon, as thou doest other gele of flesh; and cast thereon almonds blanched, and foils of tried ginger pared, and set it in a cold place and let it gele.

The next recipe specifically says to make sure that the fish is completely hidden by the sauce.

Other pike Galentine - Take brown bread, and steep it in a quart of vinegar, and a piece of wine for a pike, and a quarter of powder cinnamon, and draw it through a strainer skillfully thick, and cast it in a pot, and let boil; and cast thereto powder pepper, or ginger, or of cloves, and let cool. And then take a pike, and seethe him in good sauce, and take him up, and let him cool a little; and lay him in a bowl for to carry him in; and cast the sauce under him and above him, that he be all hidden in the sauce; and carry him wherever thou wilt.

Salmon fresh Boiled - Take a fresh Salmon, and draw him in the belly; and clean him a as a swine, and slice him flat with a knife; and cut the clean in 2 or 3 pieces, and roast him on a fair gridiron; & make a fair sauce of water, parsley, and salt. And when it begins to boil, skim it clean, and cast the pieces of salmon thereto, and let them seethe; and then take them up, and let them cool, and lay a piece or two in a dish; and wet fair foils of parsley in vinegar, and cast them upon the salmon in the dish; And then ye shall serve it forth cold.

Trout Boiled - Take a trout, and nape him; And make a fair sauce of water, parsley, and salt, and when it begins to boil, skim it clean; and draw him in the belly; and if thou will have him round, cut him in the back in two or three places, but not through, And draw him in the spot next the head, as thou does a round pike; and the sauce is verge sauce; r else seethe the pouche as ye do the pouche of a pike, and mince him with the gravy, and powder of ginger; and serve him forth cold, and cast the foils of parsley, wet in vinegar, on him in a dish.

Perch Boiled - Take a perch, and draw him in the throat, and make to him a sauce of water and salt; And when it begins to boil, skim it and cast the perch therein, and seethe him; and take him up and pull him, and serve him forth cold, and cast upon him foils of parsley. And the sauce is vinegar or verjuice.

Sturgeon boiled - Take a Sturgeon, and cut off the vein from the tail to the head, on the back; and clean him and boil him. And when it boils, skim it, and cast parsley thereto, And let him boil enough, And then take him up, and serve him forth cold with leaves of parsley wet in vinegar, and cast thereon in the dish; And sauce thereto is vinegar.

Turbut Boiled - Take a Turbut, and draw him in the side and a place by the head; and then clean him, and cut him in broad pieces; And then make a Sauce of the water and salt; And when it begins to boil, skim it clean and was the pieces clean, and cast them thereto, and let him boil enough. And then take him up, and let him cool, And lay a piece or two in A dish, and cast the leaves of parsley wet in vinegar thereon, And serve forth; And his sauce is verge-sauce.

Welkes boiled - Take welkes, and cast them in cold water, And let them boil but a little; And cast them out of the vessel, And pick them out of the shell, and pick away the horn of them, and wash them and rub them well in cold water and salt, in two or three waters; And serve them cold, And cast upon them leaves of parsley wet in vinegar, And sauce to them is vinegar.