[Sca-cooks] Galentynes again
johnnae at mac.com
Tue Dec 8 04:47:30 PST 2009
This is my updated information on the topic of the elusive galentine.
It supplements what I just posted on the topic.
Starting with the publication of Constance Hieatt's "Of Pike (and
Pork) Wallowing in
Galentine" article that appeared in Fish Food from the Waters. Oxford
Terry Nutter traced all the galentine recipes for the article,
including versions using lamprey, carp, pork, et cetera and yes there
is a version that calls for pork or beef!
Appendix A on page 157 lists the French and English recipes.
Appendix B on page 158 charts out all the ingredients that show up in
the various English
and French recipes.
Wine, for instance, shows up 3 French recipes and in 5 14th century
English recipes and
in 17 15th century English recipes. Ginger shows up in just over half
(The list is handy because it answers questions as to whether or not
there was a beef version.
A version calling for beef or pork does turn up in the 14th century.)
There are also various named recipes for soppes galentine and sauces
Moving ahead to Concordance of English Recipes. Thirteenth through
Fifteenth Centuries (2006)
galentines are defined as:
"originally a jellied sauce" (<Fr. galantine, Lat. galatina; >
but it was thickened with bread and spiced, and the name was
transferred to the sauce whether
jellied or not - often served hot."
There are 34 English 13th-15th century recipes indexed in the
Then there are three more 16th century recipes indexed in the
Appendix. These are from
the Book of Cookery and Dawson's Good Housewife's Jewell.
Lastly, Hieatt has identified another 5 galentine recipes that are
15th century. Those can be found in
A Gathering of Medieval English Recipes. 2009.
Hope this helps,
Johnnae llyn Lewis
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