Plantagenet and Tudor Jellies

Who loves jelly?

I know I do, strawberry is my favourite flavour and always in the shape of a rabbit.
During the Wars of the Roses there were no blue plastic moulds like the one from my childhood, only pottery or metal ones. 
At Henry VI's coronation in Westminster Hall in 1429, his personal badge of an

'antelope with a crowne about his necke with a chayne of golde' 

decorated the top of a white jelly or leach as it was then known.

According to Elias Ashmole's History of the Noble Order of the Garter published in London in 1672, a dinner held at St George's Hall in Windsor Castle, jellies were served at the very end of the meal. Surviving records state that these jellies were in the shape of animals and castles.  A lovely gilded rosewater leche, just like the image seen below, was consumed at a Garter Feast in 1520. ​

In Tudor times another jelly, known as Jely Ypocras was served just before the second course, it is thought that it was made by turning 
​'the spiced wine hypocras into a jelly with isinglass, hartshorn, calves feet or ivory shavings.'
​
No recipe has survived, but food historians think that this was how this jelly was made.

I think I will give it a miss thank you!