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Pik In Galentyne


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

To mak a pik in galentyne sethe a pik in good sauce then couche hym in a vesselle and when it is cold tak bred and stepe it in wyne and venygar and caft ther to canelle and draw it in a pot and cast ther to pouder of pepper salt and onyons fried in oile and caft ther to sanders and let it boille a litille and cast ther to upon the pik and serue it.

autodoc



Other versions of this recipe:

Auter pike in Galentyne (Two Fifteenth-Century Cookery-Books)

If you want to make pike galentine (Enseignements qui enseingnent a apareillier toutes manieres de viandes)

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




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