Fyletes in galyntyne (Fillets in a Sauce of Meat Juices)
Fyletes in galyntyne (Fillets in a Sauce of Meat Juices) is a traditional Medieval recipe for a classic dish of pork fillets that are roasted and finished in a sauce of breadcrumbs, good broth and pig blood 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 (Fyletes in galyntyne).
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Original Recipe
Fyletes in galyntyne
(from A Forme of Cury)
Ꞇ 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:
2 fillets of pork
100g breadcrumbs
100ml pig's blood
500ml gode broth (made without breadcrumbs)
2 tbsp white wine vinegar
1 tbsp Powder douce
salt, to taste
Method:
Rub the pork with a little olive oil, sit on a roasting tin then transfer to an oven pre-heated to 200°C and roast for 40 minutes. Remove from the oven and set aside to rest.
In the meantime, soak the breadcrumbs in the broth for 10 minutes then work in the pig's blood and vinegar. Turn into a pan and bring to a simmer. Cook for 10 minutes, or until thickened then slice the pork fillets and add these to the pan.
Return to a gentle simmer (do not boil) and cook for 20 minutes more. Season with the powder douce and salt then turn into a serving dish and bring to the table.
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