Filetes in galyntyne (recipe): Difference between revisions
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:'''''FYLETTES'' ''OF GALYNTYNE''. XXVIII.''' |
:'''''FYLETTES'' ''OF GALYNTYNE''. XXVIII.''' |
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:Take fylettes of Pork and rost hem half ynowh smyte hem on pecys. drawe a lyour of brede and blode. and broth and Vineger. and do |
:Take fylettes of Pork and rost hem half ynowh smyte hem on pecys. drawe a lyour of brede and blode. and broth and Vineger. and do �þerinne. seeþ� it wele. and do �þerinne powdour an salt an messe it forth. |
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=== Notes === |
=== Notes === |
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[[Category:Recies]][[Category:Forme of Cury]] |
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Revision as of 14:06, 9 June 2004
Period Recipe
From the Forme of Cury.
- FYLETTES OF GALYNTYNE. XXVIII.
- Take fylettes of Pork and rost hem half ynowh smyte hem on pecys. drawe a lyour of brede and blode. and broth and Vineger. and do �þerinne. seeþ� it wele. and do �þerinne powdour an salt an messe it forth.
Notes
- Fylettes. Fillets.
- of Galyntyne. In Galyntyne. Contents, rectlus. As for Galentine, see the Gloss.
