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Galyntine
Galintyne is a traditional Medieval recipe for a piquant Medieval sauce that makes an excellent accompaniment to cold meats and game. The full recipe is presented here and I hope you enjoy this classic Medieval version of Galintyne.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
6–8
Rating: 
Tags : Sauce RecipesSpice RecipesBritish RecipesEnglish Recipes
Original Recipe
Take crustes of brede and grynde hem smale. Do þerto powdour of galyngale, of canel, of gynguer, and salt it; tempre it vp with vyneger, and drawe it vp þurgh a straynour, & messe it forth.
Galyntine is one of the truly classic Medieval sauces and actually very easy to make.
Modern Redaction
Ingredients:
200g fine white breadcrumbs
¼ tsp powdered
ginger
¼ tsp ground
cinnamon
¼ tsp
galingale or a 4:1 mix of galangal and
ginger, grated
1 whole loaf of wholemeal bread
200ml red or white wine vinegar
salt to taste
Method:
Medieval cooks would have made this sauce with a strainer but I suggest that you use a food processor as it will make creating a sauce with an even consistency much easier. Add the breadcrumbs to the food processor along with the spices and half the wine vinegar. Blitz the ingredients together and check the consistency. You're looking for something about the same consistency as gravy. Keep on adding the wine vinegar, mixing thoroughly with the blender as you do so until the desired consistency is reached.
This sauce is an excellent accompaniment for cold meats and game. For an extra kick you can add a teaspoon of prepared horseradish to the mixture (this goes particularly well with cold beef and goose).
