To make gallentyne
PERIOD: England, late 15th c. | SOURCE: MS Pepys 1047 | CLASS: Authentic
DESCRIPTION: Standard medieval sauce of bread crumbs, vinegar, & spices.
Facsimile of receipt from the original manuscript:
Transcription of original receipt:
To make gallentyne (13.1)
Take Crustys of white sowre brede and tost hit tyll hit be brown brynnyd and stepe hit in vynAgyre and draw hem throwgh A streynner with the same vynneAger set on the fyre And boyle hit well and cast ther yn sawnders pouder of gynger And synamom and a litell pepur And if hit be to terte put more sugar ther to And that will Amend hit.
To make galantine (13.1).
Take crusts of sour white bread and toast it til it is burnt brown and steep it in vinegar and pass it through a strainer with the same vinegar. Set it on the fire and boil it well and add sandalwood, powdered ginger, cinnamon, and a little pepper. And if it is too tart add more sugar and that will amend it.
(13.1) gallentyne - a common and popular medieval spiced sauce thickened with breadcrumbs, and sometimes containing the spice galingale, from which its name may be derived.
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