Recipe

Sauces From The Middle Ages Recipe

	Mystic_river1 / All my dishes 1 year, 9 months ago Recommendations for sauces from a French cookbook written in 1651: Prep:10m Cook:10m Servings:1	Mystic_rive
	very very old and different

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Ingredients

For chicken or fried fish - "jance": a mixture of cider vinegar, white wine, burnt bread, cloves and ginger.

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For boiled cold fish- a green sauce of vinegar, cider vinegar, ginger and various "hot" herbs

Directions

Camelina" sauce was a blend of either red wine, vinegar or both, toasted bread, clove, ginger, grain of paradise (Alligator pepper) , cinnamon, and "long pepper". It was served with boiled fish or red meats, referred to as "crude meats".

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Red meats might have included boar or venison. Fish could have included lamprey eels and dolphins ('sea hogs').

The "cruder" the meat, the spicier the sauce.

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