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.
GODE COOKERY TRANSLATION:
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.
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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