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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"

Lamprons in Galentyne. Take brede, and stepe it in wyne and vynegre, and cast there-to Canell, and drawe it thorgh a streynour; and do it in a potte, and cast pouder of peper thereto; And take smale oynons, and myce hem, and fry hem in oyle, and cast there-to a fewe saundres, and lete hem boyle a litul; And then take lamprons, and scalde hem with hey in hote water, and seth hem; and then broyle (Note: Douce MS. bouille) hem on a faire gredren, and then couche hem in a dissh and cast the sauce on hem, And then serue it forth.

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)

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)

Recipes with similar titles:

Lamprons in galentyn (Ancient Cookery [Arundel 334])