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Sauce Galentyne

This is an excerpt from A Noble Boke off Cookry
(England, 1468)
The original source can be found at

To mak sauce galentyne tak crust of brown bred and stepe them in venygar put ther to pouder of canelle and let it step till it be broun then streyn it ij or iij tymes cast it to pouder and salt and let it be stonding and serve it.


Other versions of this recipe:

Galentyne (Liber cure cocorum [Sloane MS 1986])

GALYNTYNE (Forme of Cury)

Galentyne (Fourme of Curye [Rylands MS 7])

Sauce galentyne (Two Fifteenth-Century Cookery-Books)

Sauce galentyne (Two Fifteenth-Century Cookery-Books)

To make gallentyne (Gentyll manly Cokere (MS Pepys 1047))

Lamprey in galantine (Le Viandier de Taillevent)

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