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

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:'''''FYLETTES'' ''OF GALYNTYNE''. XXVIII.'''
 
:'''''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 �erinne. see� it wele. and do �erinne powdour an salt an messe it forth.
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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 �erinne. see� it wele. and do �erinne ''powdour'' an salt an messe it forth.
  
 
=== Notes ===
 
=== Notes ===
 
* ''Fylettes''. Fillets.
 
* ''Fylettes''. Fillets.
 
* ''of Galyntyne''. In Galyntyne. Contents, ''rectlus''. As for ''Galentine'', see the Gloss.
 
* ''of Galyntyne''. In Galyntyne. Contents, ''rectlus''. As for ''Galentine'', see the Gloss.
 +
* ''powdour''. Other MSs specify "powdour of peper" or "powdour fort".
  
 
== Modern Recipe ==
 
== Modern Recipe ==

Revision as of 17:46, 6 December 2008

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 �erinne. see� it wele. and do �erinne powdour an salt an messe it forth.

Notes

  • Fylettes. Fillets.
  • of Galyntyne. In Galyntyne. Contents, rectlus. As for Galentine, see the Gloss.
  • powdour. Other MSs specify "powdour of peper" or "powdour fort".

Modern Recipe

Ingredients

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.


Nicolette Dufay

Notes

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

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