Original Receipt in 'The Forme of Cury' by the Chief Master-Cook of King Richard II, c1390 (Cury 1390)JUSSHELL
Take bread grated and eyggs and swyng it togydre. Do thereto safroun, sawge, and salt, & cast broth thereto, boile it & present it forth.
Original Receipt in the 15th Century 'Austin Manuscripts' (Austin 1440)Iuschelle of fish. Take fair fry of pick, and caste it raw on a morter, an caste thereto grated bread, an bray them as smale as thow mayste; & if it be to stondyng, caste thereto almond milk, an bray them to-gederys, an stere it to-gederys, & caste thereto a littel saffron & salt, an whyte sugar, an put al in a fair treen bolle, & toyle it to-gederys with thin hond, an loke that it be not to chargeaunt, but as a man may pore it out of the bolle; and than take a chafoure or a panne, an caste ther-in fair gravy of pick or of freysshe samoun, y-draw thorw a strainer, & settepage it on the fire; thanne take fair percely an sawge, an caste thereto, an let it boil, an caste thereto a little saffron an salt; and whan it hath y-boylid a whyle, stere it faste, an caste the stuffe thereto, an stere it euermore; an whan alle is oute of the bolle, caste a litil an a litil in-to the chafoure, or the panne; stere it soffter an sofftere, tylle it come to-gedere; than gader it to-gederys with a ladelle or a skymoure, softe, tille it be round to-gedere; thanne take it from the fire, an set the vesselle on a fewe colys, an late it wexe styf be hys owne acord; than serve forth.