Give it Forth: Adventures in Medieval Cookery

These two particular recipes from " Two fifteenth-century cookery-books : Harleian MS. 279 (ab 1430), & Harl. MS. 4016 (ab. 1450), with extracts from Ashmole MS. 1439, Laud MS. 553, & Douce MS. 55 " by   Thomas Austin could be mistaken for modern dishes known as "aspics".  An aspic is gelatine made from meat stock that is molded and include pieces of meat, fish or eggs. All aspics are gelatine, but not all gelatines are aspics.  The primary difference being the sweetness of the dish; aspics are savory, and gelatines are sweet, with medieval and rennaissance aspics falling somewhere in the middle of the two making them the precursor's to the fancy modern day dishes we know today.  The oldest evidence of the making of gelatine can be found in the Nahal Hemar Cave near Mt. Sedom in Israel.  During the excavation it was discovered that numerous cave paintings,  baskets and utinsels contained collagen that was derived from animal skins. It was used as a glue

Tripe of Mutton and Tripe of Turbot or of Codling Caveat: I have not tested this recipe because I do not have access to the ingredients. If someone does move forward to test it, I would welcome feedback on tweaks that may be needed to improve the recipe. Mutton Tripe Offal is not something we eat a lot of in the states. Of the various kinds of organ meats that are offered tripe is one of the more commonly eaten ones. The Two fifteenth-century cookery books: Harleian MS. 279 (ab 1430), & Harl. MS. 4016 (ab. 1450), with extracts from Ashmole MS. 1439, Laud MS. 553, & Douce MS. 55 by Thomas Austin contains recipes for two kinds of tripe, tripe of mutton, and tripe of fish. I present them below. What is tripe? Tripe is the edible lining of an animal's stomach and comes from cows, pigs, goats or sheep. When I think of tripe, I think of the "honeycomb" tripe that comes from a cow's stomach. In fact, the honeycomb is only one of four different kinds of tripe