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This is an excerpt from Fourme of Curye [Rylands MS 7]
(England, 1390)
The original source can be found at MedievalCookery.com

.Cxxiiij. Laumpreys in galentyne. Take laumpreys & sle hem with vyneger other with white wyne & salt. skald hem in water. slyt hem a litul at the navel. take out the guttes at the ende. kepe wel the blode. put the laumprey on a spyt. rost hym & kepe wel the grece. grynde raysouns of corauns. drawe hit up with vyneger wyne. & crustes of brede. do therto poudour of ginger. of galyngale. flour of canel. poudour of clowes. & do ther to raysouns of corauns hole with the blode & the grece. seeth hit & salt hit. boyle hit not to ston dyng. take the laumprey do him in a chargour & lay the sew onoward.

Original manuscript image: f62v / f63r

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 GALYNTYNE (Forme of Cury)

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)