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This is an excerpt from Two Fifteenth-Century Cookery-Books
(England, 1430)
The original source can be found at the University of Michigan's "Corpus of Middle English Prose and Verse"

Cxliij - Lampreys in galentyn. Take Brede, and stepe it with Wyne and Vynegre, and caste ther-to Canelle, and draw it thorw a straynoure, and do it in a potte, and caste pepir ther-to; than take Smale Oynonys, mynce hem, frye hem in Oyle, and caste ther-to a fewe Saunderys, an let hem boyle a lytil; then take the lampronys and skalde hem with and hot watere, and sethe and boyle hem in a dysshe, and cast the Sewe vppe-on, and serue forth for a potage.

Other versions of this recipe:

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

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)