A Boke of Gode Cookery Presents


PERIOD: England, 14th century | SOURCE: Forme of Cury | CLASS: Authentic

DESCRIPTION: A standard sauce for roasts, poultry, & fish


142. Galyntyne. Take crustes of brede and grynde hem smale. Do þerto powdour of galyngale, of canel, of gyngyuer, and salt it; tempre it vp with vyneger, and drawe it vp þurgh a straynour, & messe it forth.

- Hieatt, Constance B. and Sharon Butler. Curye on Inglish: English Culinary Manuscripts of the Fourteenth-Century (Including the Forme of Cury). London: For the Early English Text Society by the Oxford University Press, 1985. 


Galantine. Take crusts of bread and grind them small. Add powder of galyngale, of cinnamon, of ginger, and salt it; mix it with vinegar, and pass it through a strainer, & serve it.


  • 1 cup red wine vinegar
  • 1 cup dry red wine
  • 1 cup (approx.) unseasoned bread crumbs 
  • 1 & 1/2 tsp. each galingale, cinnamon & ginger
  • salt to taste 
Combine the wine, vinegar, and spices, then with a wire whisk, beat in enough of the bread crumbs to make a smooth, slightly thick sauce. Taste for seasonings and adjust accordingly. At this point, passing the galyntyne through a food processor or blender will provide a sauce free of lumps, which is the same result asked for when the period receipt says to "drawe it vp thurgh a straynour." Serve at room temperature as an accompaniment to fish, poultry, & roast meats.

The original recipe calls for vinegar, which really could be any sort from wine vinegar to a cider or malt. As an accompaniment to meats & fish, though, I prefer to use a wine vinegar, and like to "tempre it vp" with extra wine (a personal decision but keeping in period). This imbibes a smoother, more mellow quality, and makes the sauce a little easier to accept, especially for those not used to such a combination of ingredients.

If you can't find galingale, simply leave that ingredient out, as the included ginger is an appropriate substitute.

Although originally Galyntyne referred to jellied juices of meat & fish, the term eventually came to mean this sauce itself. Galyntyne is a wonderful condiment for grilled fish & roast pork.

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Galyntyne © 2000 James L. Matterer

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