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

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.

Other versions of this recipe:

Lamprayes in galentine (Liber cure cocorum [Sloane MS 1986])

Lampreys in galentyn (Two Fifteenth-Century Cookery-Books)

Galantine for 100 lampreys (Wel ende edelike spijse)

If you want to make lamprey galentine (Enseignements qui enseingnent a apareillier toutes manieres de viandes)

FOR TO MAKE LAMPREY FRESCH IN GALENTYNE (Forme of Cury)

Lamprey in galantine (Le Viandier de Taillevent)

Lamprey in galentyne (A Noble Boke off Cookry)

Lamprons in Galentyne (Two Fifteenth-Century Cookery-Books)

Laumpray in Galantyne (Thomas Awkbarow's Recipes (MS Harley 5401))

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

LAUMPROUNS IN GALYNTYNE (Forme of Cury)

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

FOR TO MAKE SALT LAMPREY IN GALENTYNE (Forme of Cury)