Sauces from the Middle Ages
Recommendations for sauces from a French cookbook written in 1651:
For chicken or fried fish - "jance": a mixture of cider vinegar, white wine, burnt bread, cloves and ginger.
For boiled cold fish- a green sauce of vinegar, cider vinegar, ginger and various "hot" herbs
"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".
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.
* ghosttraveller.com
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