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pike 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"

Pike in galentyne. Take a pike and seth him ynowe in gode sauce; And then couche him in a vessell, that he may be y-caried yn, if thou wilt// And what tyme he is colde, take brede, and stepe hit in wyne and vinegre, and cast there-to canell, and drawe hit thorgh a streynour, And do hit in a potte, And caste there-to pouder peper; And take smale oynons, and myce hem, And fry hem in oyle, and cast there-to a fewe saundres, and lete boyle awhile; And cast all this hote vppon the pike, and cary him forth.


Other versions of this recipe:

Auter pike in Galentyne (Two Fifteenth-Century Cookery-Books)

If you want to make pike galentine (Enseignements qui enseingnent a apareillier toutes manieres de viandes)

Pik in galentyne (A Noble Boke off Cookry)

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