X - FOR TO MAKE SALT LAMPREY IN GALENTYNE
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Introduction
This entry is a re-creation of a recipe from Forme of Cury (England, 1390), entitled "X - FOR TO MAKE SALT LAMPREY IN GALENTYNE". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]


The Source Recipe
The original text of the recipe is as follows:

X - FOR TO MAKE SALT LAMPREY IN GALENTYNE. Yt schal be stoppit over nyzt in lews water and in braan and flowe and sodyn and pyl onyons and seth hem and ley hem al hol by the Lomprey and zif hem forthe wyth galentyne makyth wyth strong vyneger and wyth paryng of wyt bred and boyle it al togeder' and serve yt forthe.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

Lamprayes in galentine. Take lamprayes and hom let blode At þo navel, and scalde hom for gode. Rost hom þenne, and þou hom laye Alle hole in platere, as I þe saye. Serve with galentine, made in sale, With gyngere, canel and galingale. [Liber cure cocorum [Sloane MS 1986]]

Cxliij - Lampreys in galentyn. Take Brede, and stepe it with Wyne and Vynegre, and caste ther-to Canelle, and draw it thorw a straynoure, and do it in a potte, and caste pepir ther-to; than take Smale Oynonys, mynce hem, frye hem in Oyle, and caste ther-to a fewe Saunderys, an let hem boyle a lytil; then take the lampronys and skalde hem with and hot watere, and sethe and boyle hem in a dysshe, and cast the Sewe vppe-on, and serue forth for a potage. [Two Fifteenth-Century Cookery-Books]

Galantine for 100 lampreys. Take one eighth of a pound of pepper and one ounce of saffron. Bray together and temper with wine. Boil them (the lampreys) in wine vinegar. [Wel ende edelike spijse]

If you want to make lamprey galentine, take leavened bread and grind and put it to cook with the blood of the lampreys, and good white wine, and be leavened in the same good wine, and then add a great plenty of pepper and salt that it is enough; then take the lampreys and put them on a towel to cool, and Then take bread, grind it and temper with vinegar. And when you have done this, then strain it through a sieve, and then put it in a clean pan and make it boil and stir all day that it doesn't burn; then put it to cool and stir it well, and then take your ground ginger, cinnamon and cloves, then add nicely on your lampreys and cook, and add your bariz. [Enseignements qui enseingnent a apareillier toutes manieres de viandes]

IX - FOR TO MAKE LAMPREY FRESCH IN GALENTYNE. Schal be latyn blod atte Navel and schald yt and rost yt and ley yt al hole up on a Plater and zyf hym forth wyth Galentyn that be mad of Galyngale gyngener and canel and dresse yt forth. [Forme of Cury]

Lamprey in galantine. Bleed it as before, keep the blood, and cook it in vinegar, wine and a bit of water. When it is cooked, put it to cool on a cloth. Take grilled bread, steep in your broth, [strain] through cheesecloth, boil with the blood, and stir well so that it does not burn. When it is well boiled, pour it into a mortar or a clean basin and stir continually until it is cooled. Grind ginger, cassia flowers, cloves, grains_of_paradise, nutmeg and long pepper, steep in your broth, put as before into a basin with your fish, and put the basin in a wooden or tin dish. Thus you have good galantine. [Le Viandier de Taillevent]

To mak lamprey in galentyne tak a lamprey and let hym bleed at the navile and rost him and lay him hole in a platter and serue it with galentyn sugur canelle guinger and galingale [A Noble Boke off Cookry]

Lamprons in Galentyne. Take brede, and stepe it in wyne and vynegre, and cast there-to Canell, and drawe it thorgh a streynour; and do it in a potte, and cast pouder of peper thereto; And take smale oynons, and myce hem, and fry hem in oyle, and cast there-to a fewe saundres, and lete hem boyle a litul; And then take lamprons, and scalde hem with hey in hote water, and seth hem; and then broyle (Note: Douce MS. bouille) hem on a faire gredren, and then couche hem in a dissh and cast the sauce on hem, And then serue it forth. [Two Fifteenth-Century Cookery-Books]

Laumpray in Galantyne. Recipe a lampray & sla hym with wyne & salt, & skald hym in wature & salt, & cut a lityl at þe navyll & take oute þe gut & þe eyghener, & kepe þe blode; þan rost hym on a spyt, & kepe wele þe grece; þan grind rasyns o[f] curans & draw þam vp with whyte wyne & vynegre & with crusts of brede, & do þerto powder of gynger & of galyngale, floure of rice, powdyr of canell, clows & macis, & ras[yns] [of] corance hole, with þe blode & grece of þe lampray. Cast salt þerto; bole it not to standyng & lay þe sewe aboue, & serof it forth. [Thomas Awkbarow's Recipes (MS Harley 5401)]

LAUMPREYS IN GALYNTYNE. XX.VI. VI. Take Laumpreys and sle hem with vynegur oþer with white wyne & salt, scalde hem in water. slyt hem a litel at þer nauel.... & rest a litel at the nauel. take out the guttes at the ende. kepe wele the blode. put the Laumprey on a spyt. roost hym & kepe wel the grece. grynde raysouns of coraunce. hym up with vyneger. wyne. and crustes of brede. do þerto powdour of gyngur. of galyngale. flour of canel. powdour of clowes, and do þerto raisouns of coraunce hoole. with þe blode & þe grece. seeþ it & salt it, boile it not to stondyng, take up the Laumprey do hym in a chargeour, & lay þe sewe onoward, & serue hym forth. [Forme of Cury]

.Cxxiiij. Laumpreys in galentyne. Take laumpreys & sle hem with vyneger other with white wyne & salt. skald hem in water. slyt hem a litul at the navel. take out the guttes at the ende. kepe wel the blode. put the laumprey on a spyt. rost hym & kepe wel the grece. grynde raysouns of corauns. drawe hit up with vyneger wyne. & crustes of brede. do therto poudour of ginger. of galyngale. flour of canel. poudour of clowes. & do ther to raysouns of corauns hole with the blode & the grece. seeth hit & salt hit. boyle hit not to ston dyng. take the laumprey do him in a chargour & lay the sew onoward. [Fourme of Curye [Rylands MS 7]]

LAUMPROUNS IN GALYNTYNE. XX.VI. VII. Take Lamprouns and scalde hem. seeþ hem, meng powdour galyngale and some of the broth togyder & boile it & do þerto powdour of gyngur & salt. take the Laumprouns & boile hem & lay hem in dysshes. & lay the sewe above. & serue fort. [Forme of Cury]

.Cxxv. Laumprouns in galyntyne. Take laumprouns & scald hem. seeth hem. menge poudour galyngale & some of the broth to gyder & boyle hit. & do ther to poudour of ginger. & salt. take the laumprouns & boyle hem & lay hem in dysched & lay the sewe a bove. [Fourme of Curye [Rylands MS 7]]

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Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

lamprey
onion
vinegar
bread


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Procedure
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Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "Forme of Cury". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:263>. Accessed on December 11, 2017, 10:18 am.

Searchable index of "Liber cure cocorum [Sloane MS 1986]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?liber:56>. Accessed on December 11, 2017, 10:18 am.

Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:143>. Accessed on December 11, 2017, 10:18 am.

Searchable index of "Wel ende edelike spijse". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?welen:31>. Accessed on December 11, 2017, 10:18 am.

Searchable index of "Enseignements qui enseingnent a apareillier toutes manieres de viandes". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?ensei:30>. Accessed on December 11, 2017, 10:18 am.

Searchable index of "Le Viandier de Taillevent". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?viand:72>. Accessed on December 11, 2017, 10:18 am.

Searchable index of "A Noble Boke off Cookry". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?noble:234>. Accessed on December 11, 2017, 10:18 am.

Searchable index of "Thomas Awkbarow's Recipes (MS Harley 5401)". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?thoma:29>. Accessed on December 11, 2017, 10:18 am.

Searchable index of "Fourme of Curye [Rylands MS 7]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?fourm:125>. Accessed on December 11, 2017, 10:18 am.




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