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.
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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.
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.
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