(Sauce)
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from An Anonymous Tuscan Cookery Book (Italy, ~1400 - Ariane Helou, trans.), entitled "(Sauce)". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]


The Source Recipe
The original text of the recipe is as follows:

Take cinnamon, ginger and toasted bread (the crust), and salt, and pound them well in a mortar; then dilute with good wine, and strain it a bit, and boil it a little. Such a sauce is called cinnamon sauce and is appropriate for all roasted goat and hare. Note that goat meat can be roasted with bones or without bones. Likewise hare and other meats, that is doe, stag and the like, and for which said sauce is appropriate, and citron juice with spices, if you like.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

cinnamon
ginger
bread
salt
wine
goat
rabbit
bones
venison
citron


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]


Procedure
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "An Anonymous Tuscan Cookery Book". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?anoni:92>. Accessed on October 19, 2019, 11:43 pm.




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