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A Galentijn For ray

This is an excerpt from Een notabel boecxken van cokeryen
(Netherlands, ca. 1510 - C. van Tets, trans.)
The original source can be found at Willy Van Cammeren's website

To make a galentijn for ray. Take the fish and boil it. Then let it cool and lay it so that it drains well and does not remain wet. And then take thinly sliced bread which you will toast well so that it is nicely brown; you will break that up in a mortar. When it has been beaten small you shall put it through a strainer with wine and with vinegar, to wit: two parts [thirds] wine and the third vinegar. This you shall let boil together with saffron, not too highly or strongly coloured. And one shall let this boil until it is thick enough. One must stir it often, so that it does not stick or burn. But some prefer [not to] and do not boil it and it is therefore as good unboiled as boiled. If/when it is boiled one shall take it from the fire and stir it until it is cold. After that one puts in the spices, and galingale the most, because galentijn is named after it. And one puts in as much spice as one wishes to have it strong [i.e. spice according to the strength desired]. Then one lays the fish in it all dry so that it is not wet or one lays the fish in dishes and serves the sauce over it. Then one strews cinnamon. Then it is finished. Item. Spices for [galentijn are] grains of paradise, ginger, cinnamon, cloves, saffron, and galingale not crushed too finely.


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