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Gynggaudy
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.
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Serves:
4
Rating: 
Tags : British RecipesEnglish Recipes
Original Recipe
Gynggaudy
(from A Forme of Cury)
Ꞇ þe pouce +̅ þe lyuꝯ of aꝺꝺo · coꝺlyng · anꝺ ae +̅ of oþꝯ fye · ꝑboyle e̅ · ꞇa e̅ ỽp anꝺ ꝺyce e̅ mal · ꞇa of þe elf bɼoꞇ +̅ wyne +̅ mae a layo of breꝺe · of galenꞇyne wꞇ goꝺe pouꝺo anꝺ alꞇ · caſt þꞇ fye þꝯinne +̅ boyle iꞇ +̅ ꝺo þꝯꞇo amyꝺo +̅ colo iꞇ grene +̅ sꝯue foꝛꞇ ·
Translation
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.
Find more Medieval recipes as well as more recipes from the Forme of Cury here.
