[Sca-cooks] Fyletts in Galentyne

Johnna Holloway johnnae at mac.com
Mon Dec 7 09:38:16 PST 2009

Actually the Pynson version has been worked out with a working recipe
and will be appearing when Longleat releases the two volume Pynson  
Brenda Hosington and Hieatt did versions for all the Pynson recipes.  
That's part
of what the forthcoming Pynson will contain.

My guess is that Terry Nutter also made it because she was nothing if  
not a completist. I thought we had a note that she'd done
all the galentine versions that she could find. She knew all about  
Napier and the Pynson.
I'll see if I can find that note.


On Dec 7, 2009, at 11:54 AM, Elise Fleming wrote:
>   I really had wanted to write back to my correspondent to say that  
> no, I wasn't the "first one" to have tried the white wine/ginger  
> version in hundreds of years... that in fact a half-dozen of my  
> cookery friends had also tried it with (great? varied?) success.
> So, I am starting to assume that most everyone does the version with  
> beef broth or vinegar and that what Pynson (and Napier-Noble Boke  
> off Cokery) published is a fairly (odd? rare?) version of a  
> galentine that uses white wine for the piquancy rather than a red  
> wine or just vinegar.
> Alys K.

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