Galyntyne
from http://www.godecookery.com/
In the Middle Ages, the term galauntine or galantyne referred to any of several sauces made from powdered galangal root, usually made from bread crumbs with other ingredients, such as powdered cinnamon, strained and seasoned with salt and pepper. The dish was sometimes boiled or simmered before or after straining, and sometimes left uncooked, depending on the recipe. The sauce was used with fish and eels, and also with geese and venison.
PERIOD: England, 14th century | SOURCE: Forme of Cury | CLASS: Authentic
DESCRIPTION: Galyntine Sauce
ORIGINAL RECEIPT:
142. Galyntyne. Take crustes of brede and grynde hem smale. Do þerto powdour of galyngale, of canel, of gynguer, and salt it; tempre it vp with vyneger, and drawe it vp þurgh a straynour, & messe it forth.
- Hieatt, Constance B. and Sharon Butler. Curye on Inglish: English Culinary Manuscripts of the Fourteenth-Century (Including the Forme of Cury). New York: for The Early English Text Society by the Oxford University Press, 1985.
GODE COOKERY TRANSLATION:
Galyntine Sauce. Take crusts of bread and grind them small. Do there-to powder of galingale, of canel, of ginger, and salt it; temper it up with vinegar, and push it up through a strainer, and serve it forth.
INGREDIENTS:
- Unseasoned white bread crumbs
- Galingale - this is spice made from the roots of the Cypress Tree and is found today in stores that sell Indian & Asian foods.
- Cinnamon
- Ginger
- Salt
- Vinegar - red or white wine vinegar is best.
Thoroughly blend the bread crumbs and vinegar into a smooth gravy-like consistency, keeping in mind that is meant to be a sauce. (A food processor works best.) Season with the spices and salt to taste. Serve as sauce for meat, poultry, or fish.
For the Medieval cook, pushing ingredients through a fine strainer was the best way to combine liquids and solids into a sauce or gravy; for us, a food processor or a blender is far easier and produces better results.
