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Auter 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"

Auter pike in Galentyne. Take browne brede, and stepe it in a quarte of vinegre, and a pece (Note: Douce MS. pynt) of wyne for a pike, and quarteren of pouder canell, and drawe it thorgh a streynour skilfully thik, and cast it in a potte, and lete boyle; and cast there-to pouder peper, or ginger, or of clowes, and lete kele. And then take a pike, and seth him in good sauce, and take him vp, and lete him kele a litul; and ley him in a boll for to cary him yn; and cast the sauce vnder him and aboue him, that he be al y-hidde in the sauce; and cary him whether euer thou wolt.

autodoc



Other versions of this recipe:

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

Pik in galentyne (A Noble Boke off Cookry)

Pike in galentyne (Two Fifteenth-Century Cookery-Books)




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