Gallimaufry Recipe (14th C) - Food Reference Poultry Recipes

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Poultry Recipes > Chicken Recipes pg 4 > Gallimaufry (14th C) >

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	GALLIMAUFRY Gallimaufry is a meat stew from medieval times (usually with chicken or mutton). This is a recipe from Le Viandier, by Taillevent (Guillaume Tirel) (1310-1395). "Take a leg of mutton freshly cooked, and chop it as finely as possible in a dish of onions. Stew these ingredients with a little verjuice, butter, and ground white ginger mixed together and seasoned with salt." (Larousse Gastronomique, 1961 ed.)



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