Sauces from the Middle Ages
From mystic_river1 17 years ago
- 10 minutes to make
- Serves 1
Recommendations for sauces from a French cookbook written in 1651:
Ingredients
- For chicken or fried fish - "jance": a mixture of cider vinegar, white wine, burnt bread, cloves and ginger. shopping list
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- For boiled cold fish- a green sauce of vinegar, cider vinegar, ginger and various "hot" herbs shopping list
How to make it
- 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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Yikes! Sometimes, I love progress! Thanks for sharing. - Natalie
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