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Ffelettes In 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"

ffelettes in galentyne. Take faire porke of the fore quarter, and take of the skyn, and put the pork on a faire spitte, and roste it half ynogh; and take hit of, and smyte hit in peces, and cast hit in a faire potte; and then take oynons, and shred and pul hem, not to small, and fry hem in a pan with faire grece, And then caste hem to the porke into the potte; And then take good broth of beef or Motton, and cast thereto, and set hit on the fire, and caste to pouder of Peper, Canel, Cloues and Maces, and lete boile wel togidur; and then take faire brede and vinegre, and stepe the brede with a litull of the same broth, and streyne hit thorgh a streynour, and blode with all; or elles take Saundres and colour hit therewith, and late hem boile togidur, and cast thereto Saffron and salt, and serue hit forth.

autodoc



Other versions of this recipe:

Felettes in galentyne (A Noble Boke off Cookry)

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])

Fylettys en Galentyne (Two Fifteenth-Century Cookery-Books)


Recipes with similar titles:

Felettes in galentyne (Ancient Cookery [Arundel 334])




Links to modern interpretations:


Grene Boke  

Fyllettes in Galyntyne
Kristen Wright
Grene Boke
http://greneboke.com/recipes/fyllettesingalyntyne.shtml






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