Galyntyne

PERIOD: England, 14th century | SOURCE: Forme of Cury | CLASS: Authentic

DESCRIPTION: Galyntine Sauce

ORIGINAL RECEIPT:

142. Galyntyne. Take crustes of brede and grynde hem smale. Do þerto powdour of galyngale, of canel, of gynguer, and salt it; tempre it vp with vyneger, and drawe it vp þurgh a straynour, & messe it forth.

- Hieatt, Constance B. and Sharon Butler. Curye on Inglish: English Culinary Manuscripts of the Fourteenth-Century (Including the Forme of Cury). New York: for The Early English Text Society by the Oxford University Press, 1985.

GODE COOKERY TRANSLATION:

Galyntine Sauce. Take crusts of bread and grind them small. Do there-to powder of galingale, of canel, of ginger, and salt it; temper it up with vinegar, and push it up through a strainer, and serve it forth.

INGREDIENTS:

• Unseasoned white bread crumbs
• Galingale - this is spice made from the roots of the Cypress Tree and is found today in stores that sell Indian & Asian foods.
• Cinnamon
• Ginger
• Salt
• Vinegar - red or white wine vinegar is best.

Thoroughly blend the bread crumbs and vinegar into a smooth gravy-like consistency, keeping in mind that is meant to be a sauce. (A food processor works best.) Season with the spices and salt to taste. Serve as sauce for meat, poultry, or fish.

For the Medieval cook, pushing ingredients through a fine strainer was the best way to combine liquids and solids into a sauce or gravy; for us, a food processor or a blender is far easier and produces better results.