Filetes in galyntyne (recipe)

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

• 1 Kg Tenderlion Pork Roast
• 4 c Vegetable 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.

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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