The use of cinnamon, ginger, and cloves as spicing for meat dishes was very common in medieval England, making this dish a perfect introduction to medieval European cuisine.
Marinate meat in wine overnight. Put Broth, spices and 2 cups wine into a pot with meat. Boil until cooked (mine took about an hour). Place beef in a roasting pan in oven at 325°F for about 15-20 minutes (or until excess j uices have drained from meat, and meat is slightly browned).
Original Recipe Sources
Source [Forme of Cury, Samuel Pegge (ed.)]: FYLETTES IN GALYTYNE. C. XVII. Take Pork, and rost it tyl the blode be tryed out & the broth. take crustes of brede and bray hem in a morter, an drawe hem thurgh a cloth with the broth, thenne take oynouns an leshe hem on brede an do to the broth. thanne take pork, and leshe it clene with a dressyng knyf and cast it into the pot broth, & lat it boile til it be more tendre. thanne take that lyour therto. thanne take a porcion of peper and saundres & do therto. thanne take parsel & ysope & mynce it smale & do therto. thanne take rede wyne other white grece & raysouns & do therto. & lat it boile a lytel.
Source [Forme of Cury, Samuel Pegge (ed.)]: Fylettes Of Galyntyne. XXVIII. Take fylettes of Pork and rost hem half ynowh smyte hem on pecys. drawe a lyour of brede and blode. and broth and Vineger. and do therinne. seeth it wele. and do ggerinne powdour an salt an messe it forth.
Source [Liber cure cocorum, Thomas Gloning (ed.)]: Filetus in Galentine. Take filetes of porke and half hom rost, Smyte hom in peses with outene bost. Draw3e a lyoure of blode and brede withalle, Do venegur ther to, I wot thou schalle. Fors hit with powder of canel, or gode gynger, Sethe hit with tho flesshe, alle in fere. Salt and messe forthe, thenne Set hit in sale before gode menne.
Source [ Two Fifteenth-Century Cookery-Books, T. Austin (ed.)]: ffelettes in galentyne. Take faire porke of the fore quarter, and take of the skyn, and put the pork on a faire spitte, and roste it half ynogh; and take hit of, and smyte hit in peces, and cast hit in a faire potte; and then take oynons, and shred and pul hem, not to small, and fry hem in a pan with faire grece, And then caste hem to the porke into the potte; And then take good broth of beef or Motton, and cast thereto, and set hit on the fire, and caste to pouder of Peper, Canel, Cloues and Maces, and lete boile wel togidur; and then take faire brede and vinegre, and stepe the brede with a litull of the same broth, and streyne hit thorgh a streynour, and blode with all; or elles take Saundres and colour hit therewith, and late hem boile togidur, and cast thereto Saffron and salt, and serue hit forth.
Source [ Two Fifteenth-Century Cookery-Books, T. Austin (ed.)]: xvj - Fylettys en Galentyne. Take fayre porke, the fore quarter, an take of the skyne; an put the porke on a fayre spete, an rost it half y-now; than take it of, an smyte it in fayre pecys, and caste it on a fayre potte; than take oynonys, and schrede hem, an pele hem (an pyle hem nowt to smale), an frye in a panne of fayre grece; than caste hem in the potte to the porke; than take gode broth of moton or of beef, an caste ther-to, an than caste ther- to pouder pepyr, canel, clowys, an macys, an let hem boyle wyl to-gederys; than tak fayre brede, an vynegre, an stepe the brede with the same brothe, an strayne it on blode, with ale, or ellys sawnderys, and salt, an lat hym boyle y-now, an serue it forth.
Source [A Noble Boke off Cookry, Robina Napier (ed.)]: To mak felettes in galentyne tak of the best of ribbes of pork and fley of the skyn and put the flesshe upon a broche and rost it till it be almost enoughe then tak it of and chope it in peces and put it in a pot with onyons butter and faire grece hole clowes maces quybibes and put it to gedur with a crust of bred and try it through a strener with whit wyne put ther to pouder of peper and put it in the pot and when it boilithe let it not be chargant and sesson it up with poudre of guingere and salt it and serue it.
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