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Fyletus in Galentyne (Fillets in a Sauce of Meat Juices)

Fyletus in Galentyne (Fillets in a Sauce of Meat Juices) is a traditional Medieval recipe for a classic dish of part-roasted pork fillets cooked in broth that's thickened with blood and bread and flavoured with vinegar and spices. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Fillets in a Sauce of Meat Juices (Fyletus in Galentyne).

prep time

20 minutes

cook time

25 minutes

Total Time:

45 minutes

Serves:

6

Rating: 4.5 star rating

Tags : Spice RecipesPork RecipesBread RecipesBritish RecipesEnglish Recipes



Original Recipe




Fyletus in Galentyne

(from A Forme of Cury)



vꞆ fylettꝯ of por +̅ ꞅoſt iꞇ alf ynow · myte em on pecy · ꝺꞅawe  lyo ᷑ of breꝺe +̅ bloꝺ +̅ broꞇꞇ +̅ ỽyneg  +̅ ꝺo þ ᷑inne · eeþ iꞇ wel +̅ ꝺo þ ᷑ne pou o  of peꝑ +̅ alt +̅ meſſe iꞇ forꞇ ·



Translation



Fillets in a Sauce of Meat Juices



Take fillets of pork and roast them until half done then cut into pieces. Make a thickening of bread and blood with broth and vinegar and add [to the meat]. Boil it thoroughly and season it with powder and salt and serve it forth.

Modern Redaction


Ingredients:

4 fillets of pork (about 250g each)
750ml Gode Broth (without breadcrumbs)
6 tbsp breadcrumbs
100ml pig's blood (or substitute 4 egg yolks)
2 tbsp cider vinegar
1/2 tsp ground black pepper
1/2 tsp ground ginger
1/4 tsp ground cinnamon
sea salt, to taste

Method:

Place the fillets of pork in a roasting dish then transfer to an oven pre-heated to 200°C and bake for about 15 minutes, or until the meat is half done.

Remove from the oven, allow to cool until it can be handled and chop the meat into serving pieces. Place in a pot, along with any roasting juices. Pour over the good broth, bring to a boil, then reduce to a simmer.

In a mortar, grind together the breadcrumbs and pig's blood until smooth. Take a ladleful of the hot stock and whisk into the blood mixture to temper. Whisk this back into the main pan and stir until combined. Cook gently until the stock is thickened (do not allow to boil) then season to taste with the vinegar, black pepper, ginger, cinnamon and salt.

Turn into a warmed bowl and serve it forth.

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