Galyntyne Sauce
Spiced sauce thickened with bread crumbs served with roasted pork
City/Region: England
Time Period: c. 1390
There are several recipes for galyntyne sauce in The Forme of Cury, and none of them are the same. It can go with anything, but even the two recipes specifically for pork aren’t the same, so this is the recipe for kind of a base galyntyne sauce, meant to go with whatever meat or vegetables you like.
This sauce is really nice with kind of citrusy notes going well with the cinnamon and ginger. Be careful when adding more vinegar, as it could easily tip over into unpleasantly astringent.
“Galyntyne.
Take crusts of bread, and grind them small. Do thereto powder of galyngale, of cinnamon, ginger, and salt. Mix it with vinegar and pass it through a strainer and serve it forth.”
Ingredients:
- 2 pieces stale or toasted bread, enough to make 1/2 cup bread crumbs
- 1 1/2 teaspoons ground galangal*
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ginger
- Drippings from cooking meat, whatever you like
- 1 cup any wine you like, less as needed
- 2-3 tablespoons red or white wine vinegar
- Salt, to taste
*See Notes below.
Instructions:
- Crumble the bread up as fine as you can into 1/2 cup of crumbs. In a bowl, whisk them together with the galangal, cinnamon, and ginger.
- Pour the drippings into a measuring cup and, if necessary, top with enough of the wine to make 1 cup.
- Heat the drippings and wine to a simmer, then whisk in the bread crumb mixture. Whisk in 1 tablespoon of the vinegar and let it simmer for 5 minutes, or until it has reduced to a thickness that you like.
- Taste the sauce and add salt and vinegar if you like, then pass the sauce through a strainer to get out any large pieces of galangal, then serve it forth with the meat of your choosing (I suggest whatever you cooked to get the drippings).
Notes
Galangal is related to ginger, but has a sharp citrusy, piney flavor. It's used in a lot of Southeastern Asian cuisines like Thai and Vietnamese, and in historical recipes like this one.
Link to galangal: https://www.amazon.com/dp/B07G2WL7BZ
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