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Fylettes In Galytyne


This is an excerpt from Forme of Cury
(England, 1390)
The original source can be found at the Project Gutenberg website

FYLETTES IN GALYTYNE. C. XVII. Take Pork, and rost it tyl the blode be tryed out & þe broth. take crustes of brede and bray hem in a morter, an drawe hem thurgh a cloth with þe broth, þenne take oynouns an leshe hem on brede an do to the broth. þanne take pork, and leshe it clene with a dressyng knyf and cast it into þe pot broth, & lat it boile til it be more tendre. þanne take þat lyour þerto. þanne take a porcion of peper and saundres & do þerto. þanne take parsel & ysope & mynce it smale & do þerto. þanne take rede wyne oþer white grece & raysouns & do þerto. & lat it boile a lytel.

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Other versions of this recipe:

Felettes in galentyne (A Noble Boke off Cookry)

ffelettes in galentyne (Two Fifteenth-Century Cookery-Books)

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

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

Fylettes Of Galyntyne (Forme of Cury)

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

Fylettys en Galentyne (Two Fifteenth-Century Cookery-Books)




Links to modern interpretations:


Grene Boke  

Fyllettes in Galyntyne
Kristen Wright
Grene Boke
http://greneboke.com/recipes/fyllettesingalyntyne.shtml






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