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fylettes Of Galyntyne


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

Fylettes Of Galyntyne. XXVIII. Take fylettes of Pork and rost hem half ynowh smyte hem on pecys. drawe a lyour of brede and blode. and broth and Vineger. and do þerinne. seeþ it wele. and do þerinne powdour an salt an messe it forth.

autodoc



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 GALYTYNE (Forme of Cury)

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

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

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


Recipes with similar titles:

Felettes in galentyne (Ancient Cookery [Arundel 334])




Links to modern interpretations:


Grene Boke  

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






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