[Sca-cooks] Fyletts in Galentyne

Johnna Holloway johnnae at mac.com
Mon Dec 7 05:38:02 PST 2009

Oh, dear! Where to begin?

We indexed 8- eight - versions of fyletts in galentine in the  
Concordance of English Recipes.
It's not that uncommon a recipe by any means.

(There are 34 recipes total in the galentine section. For a paper on  
the topic of galentines see
"Of Pike and Pork) Wallowing in Galentine" by Hieatt and Terry Nutter  
that appeared in
the 1997 Oxford Symposium on Food and Cookery.)

Let's see-- There's versions in the FoC, Harl. 279, and the Beinecke  
mss. Here's one from the
Liber Cure Cocorum. This is Cindy Renfrow's translation.

79. Fillets in Galentine.

Take fillets of pork and half-roast them,
Smite them in pieces without boast;
Strain a mixture of blood and bread withal,
Add vinegar thereto, I know you shall;
Season it with powder of cinnamon, or good ginger,
Seethe it with the flesh, all together;
Salt and serve forth, then
Set it in hall before good men.

Cindy would also have included this recipe in her Take a Thousand Eggs  
or More because she included the Harl 279 in that set.

The question would be how different are the surviving recipes? A  
survey of the recipes would be pretty easy to assemble. Start with the  
Concordance and pull the recipes. How different is the Pynson recipe  
from the LCC recipe, for instance? If they are all much the same, then  
of course the recipe has been made in the past 500 or 600 years.


On Dec 7, 2009, at 8:04 AM, Elise Fleming wrote:

> Greetings!  The recipe below is from the Pynson "Boke of Cokery"  
> from 1500 (recently posted on the Tudor Cook blog site).
> To make fyletts in galentyne snipped
> Here is an almost identical version from another book which I copied  
> from Doc's web site:
> Source [ A NobleBoke off Cookry, Robina Napier (ed.)]: To mak  
> felettes in galentyne snipped
> My question is - How many of you have made this dish?  That is, this  
> specific dish with white wine, spices, and powdered ginger, not a  
> different version of fylettes/fyletts in galentyne?  A comment had  
> been made to me that the Pynson version probably hadn't been made  
> for 500 years, but I know that you all delve into many different  
> dishes, and the Pynson version is really the same as the "Napier"  
> recipe.  So, who has played with this dish and how did you like it?
> Alys K.

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