I still think it sounds like a fish jam.
13 (This recipe has no title and is not offset, the paragraph continues with what is clearly a new recipe)
Item, if you would make a galantine (gallrien) of fish of a pike very nicely, you shall boil the pike and remove the flesh (proten) of it, and then take honey and set it over the coals and let it boil. Take the pike’s flesh (prot) and pepper and sugar enough and mix it together and make it neither too thick nor too thin so that it can be poured out onto a bowl like an electuary. Do not oversalt it etc.
And again, there is a close parallel in section one, in pretty much the same spot, too:
23 Galantine (galreit) of fish
If you would make galantine of fish of a pike, boil the pike nicely and take off its flesh (prat). Then take honey and set it over the coals and let it boil and take the flesh of the pike and pepper and sugar enough and stir it together, neither too thin nor too thick, so that it can be poured onto a bowl like an electuary. And do not oversalt it.
I have not tried this, but I think I will, just for the sake of curiosity. I was initially half convinced the ‘prot’ added to the honey was a misreading of ‘prüe’, I think we really are looking at a recipe for sweet-spicy fish preserve here.
I owe thanks to my friend Libby Cripps for pointing me to the as yet untranslated fifteenth-century culinary recipe collection that is bound with similar works on fabric dyes and on medicine in the Heidelberg Cod Pal Germ 551. It looks, at first glance, unexceptional, but I will try to keep up a flow of recipes and see whether it has anything of particular interest to offer.