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Filetus In Galentine

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

Filetus in Galentine. Take filetes of porke and half hom rost, Smyte hom in peses with outene bost. Draw3e a lyoure of blode and brede withalle, Do venegur þer to, I wot þou schalle. Fors hit with powder of canel, or gode gynger, Sethe hit with þo flesshe, alle in fere. Salt and messe forthe, þenne Set hit in sale before gode menne.


Other versions of this recipe:

Felettes in galentyne (A Noble Boke off Cookry)

ffelettes in galentyne (Two Fifteenth-Century Cookery-Books)


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

Fylettes Of Galyntyne (Forme of Cury)

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

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