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This is an excerpt from Liber cure cocorum [Sloane MS 1986]
(England, 1430)
The original source can be found at Thomas Gloning's website

Lamprayes in galentine. Take lamprayes and hom let blode At þo navel, and scalde hom for gode. Rost hom þenne, and þou hom laye Alle hole in platere, as I þe saye. Serve with galentine, made in sale, With gyngere, canel and galingale.

Other versions of this recipe:

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)

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)