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Felettes In Galentyne


This is an excerpt from Ancient Cookery [Arundel 334]
(England, 1425)
The original source can be found at R. Warner's "Antiquitates culinariae" (1791)

Felettes in galentyne. Take fylettes of porke, and roste hom tyl thai byn nere ynogh, then take hom of the spitte, and do hom in a pot, and chop hom, if thowe wyl, on gobettcs; and do therto gode brothe of beef, and drawe up a lyoure (mixture) of brede steped in brothe and vynegur, and do therto powder of clowes and of maces, and put therto galentyne, and let hit fethe, and colour hit with faunders, and serve hit forthe. Or take felettes of porke, or of beef, and let hom welle roste, take onyons and parboyle hom, and mynce hom, and frye hom in faire grees, and do hom in a postenet (pipkin) and do therto wyn and powder of maces and of clowes, and make gode galentyne with pouder of canell ynogh, and raifynges of corance, and let hit boyle, and when thi felettes byn rosted, dresse hom forthe, and poure the fyrippe theron.

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Recipes with similar titles:

xvj fylettys galentyne (Two Fifteenth-Century Cookery-Books)

ffelettes galentyne (Two Fifteenth-Century Cookery-Books)

felettes galentyne (A Noble Boke off Cookry)

Fylettes Of Galyntyne (Forme of Cury)

xxviij Fylettus in galentyne (Fourme of Curye [Rylands MS 7])

Cxv Fylettes in galyntyne (Fourme of Curye [Rylands MS 7])

Filetus in Galentine (Liber cure cocorum [Sloane MS 1986])




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