Pike in galentyne
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Two Fifteenth-Century Cookery-Books (England, 1430), entitled "Pike 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:

Pike in galentyne. Take a pike and seth him ynowe in gode sauce; And then couche him in a vessell, that he may be y-caried yn, if thou wilt// And what tyme he is colde, take brede, and stepe hit in wyne and vinegre, and cast there-to canell, and drawe hit thorgh a streynour, And do hit in a potte, And caste there-to pouder peper; And take smale oynons, and myce hem, And fry hem in oyle, and cast there-to a fewe saundres, and lete boyle awhile; And cast all this hote vppon the pike, and cary him forth.



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]

Auter pike in Galentyne. Take browne brede, and stepe it in a quarte of vinegre, and a pece (Note: Douce MS. pynt) of wyne for a pike, and quarteren of pouder canell, and drawe it thorgh a streynour skilfully thik, and cast it in a potte, and lete boyle; and cast there-to pouder peper, or ginger, or of clowes, and lete kele. And then take a pike, and seth him in good sauce, and take him vp, and lete him kele a litul; and ley him in a boll for to cary him yn; and cast the sauce vnder him and aboue him, that he be al y-hidde in the sauce; and cary him whether euer thou wolt. [Two Fifteenth-Century Cookery-Books]

If you want to make pike galentine, take pepper and cinnamon and ginger, and grind all together and temper it with strong vinegar and cook your fish and put therein. [Enseignements qui enseingnent a apareillier toutes manieres de viandes]

To mak a pik in galentyne sethe a pik in good sauce then couche hym in a vesselle and when it is cold tak bred and stepe it in wyne and venygar and caft ther to canelle and draw it in a pot and cast ther to pouder of pepper salt and onyons fried in oile and caft ther to sanders and let it boille a litille and cast ther to upon the pik and serue it. [A Noble Boke off Cookry]

To mak a pik in galentyne sethe a pik in good sauce then couche hym in a vesselle and when it is cold tak bred and stepe it in wyne and venygar and caft ther to canelle and draw it in a pot and cast ther to pouder of pepper salt and onyons fried in oile and caft ther to sanders and let it boille a litille and cast ther to upon the pik and serue it. [A Noble Boke off Cookry]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


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

seafood
thyme
bread
wine
vinegar
cinnamon
podour
pepper
onions
oil
sandalwood


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]


Procedure
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


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 "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:407>. Accessed on October 20, 2019, 3:42 am.

Searchable index of "Enseignements qui enseingnent a apareillier toutes manieres de viandes". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?ensei:29>. Accessed on October 20, 2019, 3:42 am.

Searchable index of "A Noble Boke off Cookry". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?noble:134>. Accessed on October 20, 2019, 3:42 am.




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