Search Results

This is an excerpt from A Noble Boke off Cookry
(England, 1468)
The original source can be found at MedievalCookery.com

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.

Other versions of this recipe:

ffelettes in galentyne (Two Fifteenth-Century Cookery-Books)

Filetus in Galentine (Liber cure cocorum [Sloane MS 1986])

FYLETTES IN GALYTYNE (Forme of Cury)

Fylettes in galyntyne (Fourme of Curye [Rylands MS 7])

Fylettes Of Galyntyne (Forme of Cury)

Fylettus in galentyne (Fourme of Curye [Rylands MS 7])

Fylettys en Galentyne (Two Fifteenth-Century Cookery-Books)

Recipes with similar titles:

Felettes in galentyne (Ancient Cookery [Arundel 334])