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Sauce Galentyne

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"

Sauce galentyne. Take faire crustes of browne brede stept in vinegre, And cast thereto pouder of canell, and lete hit stepe therewith, til hit be browne; then drawe hit thorgh a streynour ones or twyes, And caste there-to pouder of peper, And lete hit be som-whatte stonding, And then serue hit forthe.


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 (A Noble Boke off Cookry)

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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