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laumpray In Galantyne


This is an excerpt from Thomas Awkbarow's Recipes (MS Harley 5401)
(England, 15th century)
[based on a concordance]
The original source can be found at Thomas Gloning's website

Laumpray in Galantyne. Recipe a lampray & sla hym with wyne & salt, & skald hym in wature & salt, & cut a lityl at þe navyll & take oute þe gut & þe eyghener, & kepe þe blode; þan rost hym on a spyt, & kepe wele þe grece; þan grind rasyns o[f] curans & draw þam vp with whyte wyne & vynegre & with crusts of brede, & do þerto powder of gynger & of galyngale, floure of rice, powdyr of canell, clows & macis, & ras[yns] [of] corance hole, with þe blode & grece of þe lampray. Cast salt þerto; bole it not to standyng & lay þe sewe aboue, & serof it forth.

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Other versions of this recipe:

Lamprayes in galentine (Liber cure cocorum [Sloane MS 1986])

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)

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)




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