Click on the image, above to submit to Pinterest.

Filetes in galyntyne

Filetes in galyntyne is a traditional Medieval recipe for a classic dish of part-roasted pork finished by simmering in a broth of vegetable stock and vinegar thickened with breadcrumbs. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Filetes in galyntyne.

prep time

20 minutes

cook time

140 minutes

Total Time:

160 minutes

Serves:

4

Rating: 4.5 star rating

Tags : Pork RecipesBritish RecipesEnglish Recipes



Original Recipe




A Forme of Cury)



FYLETTES OF GALYNTYNE. XXVIII. Take fylettes of Pork and rost hem half ynowh smyte hem on pecys. drawe a lyour of brede and blode. and broth and vinegar. and do erinne. see it wele. and do erinne powdour an salt an messe it forth.



Modern Redaction


Ingredients:

1kg tenderloin pork roast
1l vegetable broth
120ml cider vinegar
50g breadcrumbs
1 tbsp powder fort

Method:

Cut the pork into slices, place on a baking tray, brush with olive oil and bake in an oven pre-heated to 220°C for 15–20 minutes. Remove from the heat, allow to cool a little then cut the meat into bite-sized pieces. Combine the meat and cooking juices with the broth and the remainder of the ingredients and simmer for 2 hours. Serve immediately.

Find more Medieval recipes as well as more recipes from the Forme of Cury here.