SC - fylettys in Galentine and endored?

[Philip & Susan Troy]

cclark at vicon.net wrote:
> 
> Cindy Renfrow wrote:
> >Hi! AFAIK, galentine at this time was a sauce with vinegar & breadcrumbs, &
> >sometimes onions & spices.
> 
> >From what I can recall (mainly from the 14th c.), the most typical spices
> are galingale, cinnamon, and ginger. These are the one I use (in that order)
> when galantine powder is called for.
> 
> Henry of Maldon/Alex Clark

According to Constance Hieatt, in an article written for the Oxford
Symposium on Food and Drink, the one consistent common factor about the
various versions of galantine is that there is abso-floggin'-lutely no
common factor. I believe I posted a mention of this in a thread
entitled: "Local Girl Makes Good". In the article Hieatt mentions a
colleague named Dr. Terry Nutter (a SCAdian currently named Lady
Katerine Rountre) (I think!), who used also to be a frequent poster to
this list) and who had collated ingredients of about 24 different
galantine recipes and determined that there are very few that have
enough ingredients in common to classify them by any category other than
name. As opposed, to say, cameline, which seems to nearly always contain
cinnamon as a predominant flavor, or jance, ginger, or pevorade, pepper.

I was always under the impression that _most_ galantine recipes
contained galingale, but Hieatt claims this is not so. YM, and your
opinion and/or findings, MV.
 
Adamantius
- -- 
Phil & Susan Troy

troy at asan.com
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