[Sca-cooks] Galentines was Cut-Off Date for Cookery Books?

[Johnna Holloway]

Galantines  or galantynes have long been a discussion topic on this list. 
One can't mention the subject without noting Constance Hieatt's paper, wherein Hieatt
cited the work of Terry Nutter on the topic.
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.

The article is on pages 150-159.  
You wouldn't know this Jim, but Professor Terry Nutter was a member of this list. She passed away in 2001.
Johnnae

Sent from my iPad

On Jan 29, 2014, at 3:57 PM, JIMCHEVAL at aol.com wrote:

> I'm presuming by "period" you mean SCA period and not Medieval period? The  
> distinction may be obvious to many here, but it;s important to avoid any  
> confusion (1600 is already well into the Renaissance and nudging the Early  
> Modern era).
> Snipped
> My own advice would be to go recipe by recipe and check each  against 
> earlier similar recipes. Recipes evolve.
> 
> Here is how Wikipedia  defines a galantine snipped
> 
> This is in keeping with other definitions out there.
> 
> Now here's a galantine from the Enseignemenz:
> 
> "Lamprey galantine snipped