Difference between revisions of "Filetes in galyntyne (recipe)"

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(Period Recipe)
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* ''of Galyntyne''. In Galyntyne. Contents, ''rectlus''. As for ''Galentine'', see the Gloss.
 
* ''of Galyntyne''. In Galyntyne. Contents, ''rectlus''. As for ''Galentine'', see the Gloss.
  
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== Modern Recipe ==
 
== Modern Recipe ==
 
=== Ingredients ===
 
=== Ingredients ===
* Item.
+
* 1 Kg Tenderlion Pork Roast
* Item.
+
* 4 c Vegetabel Broth
 +
* 1/2 c Apple Cider Vinegar
 +
* 1/4 c Breadcrumbs
 +
* 1 TB of the following Strong Powder Mix
 +
** 2 TB Pepper
 +
** 1 tsp Mace
 +
** 2 TB Ginger
 +
** 1 TB Cinnamon
 +
** 2 tsp Saffron
 +
** 1/4 tsp ground Cloves
  
 
=== Method ===
 
=== Method ===
# Do stuff.
+
# Cut Roast into slices. Place in baking tray, spray with olive oil and bake uncovered for 15-20 minutes in 220C oven.
# Do stuff.
+
# Remove and cut meat into bite slice pieces.
 +
# Combine with broth, juices and rest of ingredients and simmer for 2-3 hour.
 +
# Serve.
  
 
== Notes ==
 
== Notes ==
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[[Category:Recipes]][[Category:Forme of Cury]]
[[Category:Forme of Cury]]
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[[Category:VicCG]][[Category:VicCG-Nicolette]]

Revision as of 11:02, 8 January 2006

Period Recipe

From the Forme of Cury.

FYLETTES OF GALYNTYNE. XXVIII.


Notes

  • Fylettes. Fillets.
  • of Galyntyne. In Galyntyne. Contents, rectlus. As for Galentine, see the Gloss.

Modern Recipe

Ingredients

  • 1 Kg Tenderlion Pork Roast
  • 4 c Vegetabel Broth
  • 1/2 c Apple Cider Vinegar
  • 1/4 c Breadcrumbs
  • 1 TB of the following Strong Powder Mix
    • 2 TB Pepper
    • 1 tsp Mace
    • 2 TB Ginger
    • 1 TB Cinnamon
    • 2 tsp Saffron
    • 1/4 tsp ground Cloves

Method

  1. Cut Roast into slices. Place in baking tray, spray with olive oil and bake uncovered for 15-20 minutes in 220C oven.
  2. Remove and cut meat into bite slice pieces.
  3. Combine with broth, juices and rest of ingredients and simmer for 2-3 hour.
  4. Serve.

Notes

The historical version of this recipe was taken from the Project Gutenberg e-text of the Forme of Cury.

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