Galantyne

Sauces, Spices & CondimentsEnglish, c. 1390Forme of Cury; Harleian MS 4016Crown Hospitality SpreadCurrent project — cooking pending

Original

Named cold sauce of vinegar, breadcrumbs, cinnamon, ginger, galingale. Appears in Forme of Cury and multiple 15th-century manuscripts. Text available via Project Gutenberg and Hieatt & Butler (1985).

Monk's Modern Medieval Cuisine has a detailed analysis of galantyne in the context of his book chapter on sauces. Source: modernmedievalcuisine.com/2020/11/12/galentine-cold-hot-sauce-or-jelly/

My Redaction

Galantyne is essentially a variant of Cameline — vinegar-and-bread cold sauce with spices. The Forme of Cury version uses cinnamon, ginger, galingale, and vinegar. Daniel Myers at medievalcookery.com has related sauce redactions.

For hospitality: Pairs specifically with cold sliced meats. Make day-ahead. If you're already making Cameline, consider whether you need both — they're structurally very similar. Use Galantyne for English meats, Cameline for French pairings.