Galantine for Carp

French 14th C.
Goodman p. 289/26
Miscellany

Bray saffron, ginger, clove, grains of paradise, long pepper 
and nutmegs, and moisten with the greasy sewe in which the carp 
has been cooked, and add thereto verjuice, wine and vinegar and 
let it be thickened with a little toasted bread, well brayed and 
colorless (natheless strained bread maketh the best sauce) and 
let it all be boiled and poured over the cooked fish, then put onto plates.

1 1/2 lb catfish or carp
       5 threads saffron
   1/4 t ginger
   1/4 t cloves
   1/8 t grains of paradise
   1/4 t pepper
   1/2 t nutmeg
     2 T "greasy sewe" (liquid from cooking fish)
     2 c tart red grapes well mashed and strained through cheese 
             cloth (for verjuice) (omitted)
     2 t red wine (used white wine)
     4 T wine vinegar (used white wine vinegar)
     3 T bread crumbs


Put spices together up to greasy sewe
grill fish
put spices on fish
finish cooking
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