The Forme of Cury lit my passion for historical cooking. From the kitchens of King Richard II, it is the greatest source for Medieval English recipes and set the course of English cuisine for centuries. In this episode, we look at its history and make one of it's quintessential sauces: Galyntyne.

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LINKS TO INGREDIENTS**
Galangal - https://amzn.to/2XoZkcl
Cinnamon - https://amzn.to/3doTYnh
Ginger - https://amzn.to/2XQWtbh

LINKS TO SOURCES**
The Forme of Cury - https://amzn.to/31frAAy
Medieval Tastes by Massimo Montenari - https://amzn.to/3eERst5
Food: A Cultural Culinary History by Ken Albala (Audio) - https://amzn.to/3dq7cjy

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GALYNTYNE SAUCE
ORIGINAL 1390 RECIPE (From The Forme of Cury)
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.

MODERN RECIPE
INGREDIENTS (All amounts are approximate)
- 1 cup of meat drippings and wine combined
- 1/2 cup or 2 slices of stale bread
- 1 heaping teaspoon of galingale
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ginger
- White or Red wine vinegar. About 2-3 tablespoons
- Salt to taste

METHOD
1. Crumble the bread into fine crumbs and whisk with the spices.
2. Over a low flame, heat the meat drippings and wine, then add the bread crumb mixture and mix to combine.
3. Once warm, add the vinegar and salt to taste. Then let simmer until reduced, about 5 minutes. Note that you can add more wine or water if you want a thinner sauce.
4. Once thickened, remove from the heat and strain through a sieve, then serve.

Photo Credits:
Mary Berry - Stephen Reed from England / CC BY-SA (https://creativecommons.org/licenses/by-sa/2.0)
Lamprey - NOAA Great Lakes Environmental Research Laboratory / CC BY-SA (https://creativecommons.org/licenses/by-sa/2.0)
Medieval Kitchen - Richard Croft / Medieval kitchen / CC BY-SA 2.0
Samuel Pegge - Wellcome Collection gallery (2018-04-01): https://wellcomecollection.org/works/uc3axfpx CC-BY-4.0
Stag - By Altaileopard; modified by Wildfeuer - Image:Cervus nippon hortulorum nbg.jpg, CC BY-SA 3.0, https://commons.wikimedia.org/....w/index.php?curid=11
Spices of Saude flea market - Wilfredor - CC BY-SA 4.0
Cinnamon - Simon A. Eugster / CC BY-SA (https://creativecommons.org/licenses/by-sa/3.0)
Mace - Ramesh NG / CC BY-SA (https://creativecommons.org/licenses/by-sa/2.0)
Clove - Équinoxe Madagascar - www.equinoxemadagascar.fr / CC BY-SA (https://creativecommons.org/licenses/by-sa/4.0)
Galangal - I, Luc Viatour / CC BY-SA (http://creativecommons.org/licenses/by-sa/3.0/)
Spikenard - Donald Macauley / CC BY-SA (https://creativecommons.org/licenses/by-sa/2.0)
Grains of Paradise - Inna Moody / Flickr user: innamoo ( https://www.flickr.com/photos/moodyworld/ ). / CC BY (https://creativecommons.org/licenses/by/2.0)

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