|The Foods of England | Cookbooks | Diary | Index | Magic Menu ||
Food Map of England
- Lost Foods
- Classic Meals
- Curry Dishes
- Egg Dishes
- Fruits & Vegetables
- Game & Offal
- Meat & Meat Dishes
- Pastries and Pies
- Pot Meals
- Preserves & Jams
- Puddings & Sweets
- Sweets and Toffee
A form of very thick sauce, often made with bread, with spices such as galyngale, and sometimes wine added. Served with meat and fish.
Original Receipt in 'The Forme of Cury' by the Chief Master-Cook of King Richard II, c1390 (Cury 1390)
Take crusts of Bread and grind them small, do thereto powder of galyngale, of cinnamon, of ginger and salt it, temper it with vinegar and draw it though a strainer & present it forth
This precursor of bread sauce appears in cookbooks from the 14th to 17th Centuries (AW 1591, etc).
From the 18th Century 'Galantine' came to mean a dish of veal, chicken, or other white meat, in a set bone jelly.
See: Bread Sauce
Sitemap - This page updated 02/10/2016 - Copyright © Glyn Hughes 2016