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.xxviij. Fylettus In Galentyne.


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

.xxviij. Fylettus in galentyne. Tak fylettes of pork & rost hit half y nowh, smyte hem on peces, drawe a lyour of brede & blod & broth & vyneger & do therinne, seeth it wel & do therinne poudour of peper & salt & messe it forth.

Original manuscript image: f22r

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])

Fylettes Of Galyntyne (Forme of Cury)

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


Recipes with similar titles:

Felettes in galentyne (Ancient Cookery [Arundel 334])




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