Pike in Galentyne

PERIOD: England, 15th century | SOURCE: Harleian MS. 4016 | CLASS: Authentic

DESCRIPTION: Cinnamon Onion Sauce for Poached Fish

ORIGINAL RECEIPT:

Take a pike and seth him ynowe in gode sauce; And then couche him in a vessell, that he may be y-caried yn, if thou wilt// And what tyme he is colde, take brede, and stepe hit in wyne and vinegre, and cast there-to canell, and drawe hit thorgh a streynour, And do hit in a potte, And caste there-to pouder peper; And take smale oynons, and myce hem, And fry hem in oyle, and cast there-to a few saundres, and lete boyle awhile; And cast all this hote vppon the pike, and carry him forth.

- Austin, Thomas. Two Fifteenth-Century Cookery-Books. Harleian MS. 279 & Harl. MS. 4016, with extracts from Ashmole MS. 1429, Laud MS. 553, & Douce MS 55. London: for The Early English Text Society by N. Trübner & Co., 1888.

MODERN RECIPE:

• 2 pounds pike or other fish
• 3/4 C dry wine
• 3/4 C wine vinegar
• 1/2 C white bread crumbs
• 1 medium onion
• 1/4 tsp cinnamon
• 1/8 tsp each black pepper and saffron
• butter for sautéing

2. In a saucepan, over medium heat, combine wine, vinegar and spices. Bring to a boil, reduce heat, and simmer, stirring frequently, for about five minutes.

3. Mince the onion, and in a frying pan, over medium heat, melt butter and sauté the onions until they are translucent. Stir the onions into the other ingredients.

4. Stir in the bread crumbs, and simmer, stirring frequently, for another five minutes. Serve with the fish.

Yields about one and a half cups of sauce. Serves four to six.

Notes on the Recipe:

This is another version of galentine that doesn't contain galingale. I substitute saffron for sandalwood. An identical sauce from the same MS is recommended for broiled lamprey.

Pike in Galentyne is featured in Servise on a Fisshe Day