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Laumproys in Galyntyne (Lampreys in Galingale Sauce)
Laumproys in Galyntyne (Lampreys in Galingale Sauce) is a traditional Medieval recipe for a classic dish of lampreys that are scaled and then cooked in salted water and which are served with the scalding liquid thickened with galingale starch. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Mortar-paste of Fish (Lampreys in Galingale Sauce).
prep time
20 minutes
cook time
35 minutes
Total Time:
55 minutes
Serves:
6
Rating: 
Tags : Wild FoodSauce RecipesSpice RecipesBritish RecipesEnglish Recipes
Original Recipe
Laumproys in Galyntyne
(from A Forme of Cury)
Ꞇe laumpros +̅ scalꝺ he̅ · seeþ he̅ · menge pouꝺo galyngale +̅ ſome of þe broꞇh ꞇo gyꝺꝰ +̅ boyle hiꞇ +̅ ꝺo þꝰꞇo pouꝺo of ꝫ̅ꝫ̅ · +̅ ſalꞇ · take þe laumpros +̅ boyle he̅ +̅ loay hem in ꝺyſsheꝰ +̅ lay þe sewe aboue · [+̅ sꝰue hiꞇ forꞇh]
Translation
Lampreys in Galingale Sauce
Take lampreys and scald them them boil them. Mix together powdered galingale and some of the cooking broth and boil it and add to it ground ginger and salt. Take the lampreys and boil them and lay them in dishes and pour the sauce over [them]. And serve it forth.
Modern Redaction
I have been studying this recipe for quite some time, and it is very interesting. The galingale referred to here must be cypress reed, which, was not only dried to use as a spice (similar to ginger and galangal), but a starch was also extracted that could be used as a thickener. I believe that it's this starch that's referred to in the recipe. Now, galingale starch is no longer a common ingredient, so I would suggest using a little cornflour (cornstarch) to which a little ground galangal has been added as a flavouring. Indeed, galantyne is a paste made from galingale starch.
Ingredients:
3 lampreys, cleaned, salted and with the slime removed
300ml of the cooking broth
3 tbsp
galingale starch (or cornflour flavoured with
galangal)
1 tbsp ground
ginger
salt, to taste
Method:
Bring a pan of water to a boil, add the lampreys and boil for 5 minutes to scald. Remove the lampreys, strain the liquid and reserve 300ml.
Whisk the galingale starch to a slurry with a little of the reserved cooking liquid. Pour the remaining stock into a pan and bring to a simmer. Whisk in the galingale starch and beat until smooth then add the ginger and season with salt to taste. Cook until thickened to your liking.
In the meantime, bring a pan of salted water to a boil, add the lampreys and cook for about 20 minutes, or until tender. Remove the lampreys from the pan, slice then and arrange in a dish. Pour over the ginger and galingale sauce and serve.
Find more Medieval recipes as well as more recipes from the Forme of Cury here.
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