[Sca-cooks] Galentynes again

[Johnna Holloway]

Back in September 2003 we had this same discussion on what constitutes
a galentyne.

This compilation is what I sent in at that time--

Hope it helps

Johnnae

-----
Master A. wrote back in August 1999 to this very list--

I'm sitting here, minding my own business, reading Constance B. Hieatt's
'Of Pike (and Pork) Wallowing in Galentine', an article about, naturally
enough, galentine sauce and related matters, published in Prospect
Books' "Fish - Food From the Waters: Proceedings from the Oxford
Symposium on Food and Cookery, 1997"
Hieatt writes, in part:

"Recently, however, a fellow student of medieval recipes I have been
working with, Dr Terry Nutter, pointed out to me that among the numerous
English recipes for galentine - one of the most common of medieval sauce
recipes - there are a great many which could not possibly jell. Take,
for example, one from 'The Forme of Cury', an English collection
contemporary with Chaucer himself:

	" 'Take crusts of brede and grynde hem smale. Do (th)erto powder of
galyngale, of canel, of gyngyuer, and salt it; tempre it vp with
vyneger, and drawe it vp (th)urgh a straynour, & messe it forth.'

"Further, Dr Nutter, who did not start with any pre-conceived idea of
the nature of galentine sauce, was puzzled to find that the 23 recipes
she started with did not seem to have any ingredient at all in common.
None, she said: zero. So we may have to ask again just what galentine
sauce was - and what it meant to Chaucer."

Old timers on the SCA-Cooks list will, of course, remember Dr Terry
Nutter as Lady Katerine Rountre, currently living in, I think,  
Ansteorra. Cool, huh?

Adamantius

He mentioned that same article again in October 1999--
when he wrote:

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.
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

and back in October 2001 I answered with the same citation when Master  
A. couldn't recall where it was after Terry's passing--

 >> Raggum fraggum. I'm having some trouble finding it, but  
_some_where, I have
 >> an article by, IIRC, Constance Hieatt, and based on research by  
our own late
 >> Terry Nutter, of beloved memory, in which she discusses the  
similarities and
 >> differences between galantine recipes, looking for a thread of  
galantine-ness
 >> common to all of them. snipped
 >> This just makes life more fun by confusing the issue... . ;  )
 >> Adamantius,

---------------
The Hieatt article that mentions Terry Nutter is:

Hieatt, Constance B. "Of Pike (and Pork) Wallowing
in Galentine." in Fish, Food from the Waters.
Proceedings of the Oxford Symposium on Food and
Cookery, 1997. Totnes, Devon: Prospect Books, 1998.
ISBN: 0907325890.
The article is on pages 150-159.


Hope this helps ---

Johnnae llyn Lewis





> So, what is a "galantyne"? Somehow, I don't think it is a long rowed
> boat made of galangale...
> Stefan