Gynggaudy is a traditional Medieval recipe for a classic stew of fish liver and stomachs with galantine cooked in wine, thickened with wheat flour and coloured green before serving. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Gynggaudy.
Take the stomach and liver of haddock, codling and hake and of other fish, parboil them, drain, and dice them finely. Take the cooking stock and wine, a layer of sliced galantine with good powders and salt. Add the fish pieces in the same pan and boil it and add wheat flour [to thicken] and colour it green.
Modern Redaction
Ingredients:
250g stomach and livers of fish (eg haddock, cod,hake etc)
100ml white wine
200g galantine, sliced
1 tbsp good powder
salt, to taste
1 tbsp wheat flour, mixed to a slurry with water
spinach and/or parsley, wilted and wrung in a cloth to extract the green juice
Method:
Clean the stomach and livers of the fish. Place in a pan, cover with water, bring to a boil and cook for about 10 minutes.
Drain the fish pieces and reserve the cooking liquid. Mix 150ml of the cooking stock with the white wine and pour into a pan. Add the sliced galantine and season with the good powder and salt. Add the fish pieces and bring to a boil.
Work in the slurry of wheat flour and water and stir to combine. Simmer until thickened and colour green with the spinach or parsley juice. Serve hot.
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