SC - fylettys in Galentine and endored?

[Cindy Renfrow]

>Unfortunately I have only vol. 1 old.
>
>Thanks Frederich

Here you go.


Harleian MS. 4016
75 ffelettes in galentyne.  Take faire porke of [th]e fore quarter, and
take of the skyn, and put [th]e pork on a faire spitte, and roste it half
ynogh; and take hit of, and smyte hit in peces, and cast hit in a faire
potte; and [th]en take oynons, and shred and pul hem, not to small, and fry
hem in a pan with faire grece, And then caste hem to [th]e porke into [th]e
potte; And then take good broth of beef or Motton, and cast thereto, and
set hit on [th]e fire, and caste to pouder of Peper, Canel, Cloues & Maces,
and lete boile wel togidur; and [th]en take faire brede and vinegre, and
stepe the brede with a litull of [th]e same broth, and streyne hit thorgh a
streynour, and blode with all; or elles take Saundres and colour hit
therewith, and late hem boile togidur, and cast thereto Saffron and salt,
and serue hit forth.


75 filets in galentine.  Take fair pork of the fore quarter, and take off
the skin, and put the pork on a fair spit, and roast it half enough; and
take it off, and smite it in pieces, and cast it in a fair pot; and then
take onions, and shred and peel them, not too small, and fry them in a pan
with fair grease, And then cast them to the pork into the pot; And then
take good broth of beef or Mutton, and cast thereto, and set it on the
fire, and cast to powder of Pepper, Cinnamon, Cloves & Maces, and let boil
well together; and then take fair bread and vinegar, and steep the bread
with a little of the same broth, and strain it through a strainer, and
blood  with all; or else take Sandalwood and color it therewith, and let
them boil together, and cast thereto Saffron and salt, and serve it forth.

FILETS IN GALENTINE

 3 to 4 pounds boneless pork loin roast
 1 or 2 large onions, sliced
 2 Tablespoons lard
 1 teaspoon salt
2 cups fresh beef or mutton broth
 1/2 cup red wine vinegar
 2 teaspoons sandalwood chips
 dash pepper
 1/4 teaspoon cinnamon powder
 1 or 2 slices bread  (Optional:  use pumpernickel bread.)
 3 whole cloves
 1/4 teaspoon mace powder
 pinch saffron, crumbled

Place the pork roast in a roasting pan and broil for 5 minutes.  Turn and
broil 5 minutes more.  Turn and repeat, for a total of 20 minutes under the
broiler.  Take the meat out of the oven, and slice it into small slices.
Set aside.

Melt the lard in a 6-quart dutch oven over medium heat.  Fry the onions in
the lard until they are transparent.  Add the pork, broth, pepper,
cinnamon, mace, salt, whole cloves, and saffron to the pot.  Cover and
bring to a boil.  Reduce heat and simmer for 20 minutes or until the meat
is tender and cooked through.

Warm the red wine vinegar in a small pot.  Add the sandalwood chips and let
them soak until the vinegar is deeply colored.  Pass the vinegar through a
fine strainer into a bowl to remove the sandalwood chips.  Discard the
sandalwood.  Add the bread and 1 cup of the cooking liquid to the vinegar.
Pass this mixture through a strainer or food mill, and add it to the pork
mixture in the pot.  Return the pot to boiling.  Skim the fat.  Adjust the
seasoning if necessary.  Reduce heat and simmer 5 or 10 minutes, or until
you are ready to serve.  Remove the cloves before serving.  Serve hot.

Serves 6 to 8.

(Excerpted from "Take a Thousand Eggs or More", copyright 1990, 1997 Cindy
Renfrow.)

Regards,


Cindy Renfrow/Sincgiefu
renfrow at skylands.net
Author & Publisher of "Take a Thousand Eggs or More, A Collection of 15th
Century Recipes" and "A Sip Through Time, A Collection of Old Brewing
Recipes"
http://www.thousandeggs.com -- please come visit my new web site!


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