This is an excerpt from Two Fifteenth-Century Cookery-Books
The original source can be found at the University of Michigan's "Corpus of Middle English Prose and Verse"
xvj - Fylettys en Galentyne. Take fayre porke, the fore quarter, an take of the skyne; an put the porke on a fayre spete, an rost it half y-now; than take it of, an smyte it in fayre pecys, and caste it on a fayre potte; than take oynonys, and schrede hem, an pele hem (an pyle hem nowt to smale), an frye in a panne of fayre grece; than caste hem in the potte to the porke; than take gode broth of moton or of beef, an caste ther-to, an than caste ther-to pouder pepyr, canel, clowys, an macys, an let hem boyle wyl to-gederys; than tak fayre brede, an vynegre, an stepe the brede with the same brothe, an strayne it on blode, with ale, or ellys sawnderys, and salt, an lat hym boyle y-now, an serue it forth.
Other versions of this recipe:
Felettes in galentyne (A Noble Boke off Cookry)
ffelettes in galentyne (Two Fifteenth-Century Cookery-Books)
Filetus in Galentine (Liber cure cocorum [Sloane MS 1986])
FYLETTES IN GALYTYNE (Forme of Cury)
Fylettes in galyntyne (Fourme of Curye [Rylands MS 7])
Fylettes Of Galyntyne (Forme of Cury)
Fylettus in galentyne (Fourme of Curye [Rylands MS 7])
Recipes with similar titles:
Felettes in galentyne (Ancient Cookery [Arundel 334])