and let it sit. Set your meat on a clean
cloth; if it is fish, skin and clean it and
throw your skins into your bouillon until it
has been strained for the last time. Make
certain that your bouillon is clear and clean
and do not wait for it to cool before
straining it. Set out your meat in bowls,
and afterwards put your bouillon back on
the fire in a bright clean vessel and boil it
constantly skimming, and pour it boiling
over your meat; and on your plates or
bowls in which you have put your meat and
broth sprinkle ground cassia buds and
mace, and put your plates in a cool place to
set. Anyone making jelly cannot let
himself fall asleep....
— Taillevent, Le Viandier, ca. 1375, transl.
Terence Scully
A Fine Thick Broth
For ten servings, get three egg yolks per
serving, good verjuice, good meat broth, a