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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 cruste3 of broun brede, stepe them in vinegre, and put ther-to poudre canel, and lete it stepe ther-wyth til it be broun; and thanne drawe it thurwe a straynour .ij. tymes or .iij., and thanne put therto poudre piper and salte: and lete it be sumwhat stondynge, and not to thynne, and serue forth.

autodoc



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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