11. 'Which they rubbed in their hands, and ate of sparingly.' Gnodded is the pt. t. of gnodden or gnudden, to rub, examples of which are scarce. See Ancren Riwle, pp. 238, 260 (footnotes), and gnide in Halliwell's Dictionary. But the right reading is obviously gniden or gnide (with short i), the pt. t. pl. of the strong verb gniden, to rub. This restores the melody of the line. In the Ancren Riwle, p. 260, there is a reference to Luke vi. 1, saying that Jesus' disciples 'gniden the cornes ut bitweonen hore honden'; where another MS. has gnuddeden. The Northern form gnade (2 p. sing.) occurs in the O.E. Psalter, Ps. lxxxviii. 45. Dr. Sweet reads gnodde, but the pt. t. of gnodden was gnodded. Nat half, not half of the crop; some was wasted.
16. 'No one as yet ground spices in a mortar, to put into clarrè or galantine-sauce.' As to clarre, see Knightes Tale, 613 (A 1471); R. Rose, 6027; and the Babees Book, ed. Furnivall, p. 204, and Index.
In the Liber Cure Cocorum, ed. Morris, p. 30, is the following recipe for Galentyne:—
'Take crust of brede and grynde hit smalle,
Take powder of galingale, and temper with-alle;
Powder of gyngere and salt also;
Tempre hit with venegur er þou more do;
Drawȝe hit þurughe a streynour þenne,
And messe hit forth before good menne.'
'Galendyne is a sauce for any kind of roast Fowl, made of Grated Bread, beaten Cinnamon and Ginger, Sugar, Claret-wine, and Vinegar, made as thick as Grewell'; Randell Holme, bk. iii. ch. iii. p. 82, col. 2 (quoted in Babees Book, ed. Furnivall, p. 216). Roquefort gives O.F. galatine, galantine, galentine, explained by 'gelée, daube, sauce, ragoût fort épicé; en bas Latin, galatina.' Beyond doubt, Chaucer found the word in the Roman de la Rose, l. 21823—'En friture et en galentine.' See Galantine in Littré, and see note to Sect. XII. l. 17. Cf. Rom. de la Rose, 8418:—