Lamprey Sauce
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Du fait de cuisine (France, 1420 - Elizabeth Cook, trans.), entitled "Lamprey 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:

42. Now it is necessary to know the sauces which are appropriate to be eaten with this pasty, that is the lamprey with lamprey sauce: and to give understanding to the sauce-maker who will make the said sauces, let him take his white bread according to the quantity which he is making and roast it well and properly, and let him have best vinegar in reason; and then let him take his spices: cinnamon, white ginger, grains of paradise, cloves and not too much, nutmeg, mace, galingale, and put in all these spices and strain them with his bread and put in a little salt, and put it to boil, and put in a little sugar. And when one carries the pasty one should serve it with the other sauces, for 43. the sauce for the gosling and the fat capon, the jance: and to give understanding to him who will make the said jance let him take his almonds according to the quantity of it which he wants to make, blanch them very well and cleanly and put them in a mortar to be brayed very well and cleanly; and according to the quantity of the said sauce let him peel garlic according as he has need, and let him not put in too much; and let him take good white wine and verjuice, white ginger, grains of paradise and strain it all together and put in salt, and not too much, and then put it to boil in a fair and clean pot; and then dress it to serve with the said pasty.



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]

4. Again, a lamprey sauce for numbles of beef: that is, he who has the charge of making the said sauce should take his numbles of well fattened beef and should wash them well and put them on fair and clean spits; and then should take his bread and cut it into round slices and roast it on the grill so that it is well roasted, and have there a fair and large cornue where he puts the said roasted bread; and should have a barrel of very good red wine and, if there is not enough in one, have two, and put in with the bread; and taste if the beef broth is good and sweet, and put in as much as is necessary of the part without fat in with the bread,and put in red wine vinegar so moderately that there is not too much, since if it is necessary he can add more; and then take powdered cinnamon, white ginger, grains of paradise, pepper, nutmeg, galingale, cloves, mace, and all other spices, and mix them with the said bread and strain very well; and check that you have fair and clean cauldrons or pots according to the quantity of the sauce which you have made in which to put it to boil. And the said numbles, when they have roasted as they ought, take them and cut them into proper little pieces, and then put them to boil in the said sauce; and being boiled all together, it should be put all in fair serving dishes, that is two pieces in each dish, with the said sauce on top.

Afterward, also, well-made pastry of fattened beef: and the pastry cooks will be well advised to take the numbles of well fattened beef and to tell those who cut up the beef to keep all the marrow of the beef to put with the numbles for eating.

And for the commoners let them take the thighs of the beef,and let them take such a great deal of them that they will serve everyone, and if the master pastry cooks are wise and well advised they will use moderately their salt with their spices so that it is not too salty. [Du fait de cuisine]

Sauce pour lamprey. Take a quyk lamprey, And lete him blode at the nauell, And lete him blode in an erthen potte; And scalde him with hey, and wassh him clene, and put him on a spitte; (Note: Douce MS.; Harl. MS. in a faire brothe) and sette the vessell with the blode vnder the lamprey while he rosteth, And kepe the licoure that droppeth oute of him; And then take oynons, and myce hem small, And put hem yn a vessell with wyne or water, And let hem parboyle right well; And then take awey the water, and put hem in a faire vessell; And then take pouder of Canell and wyne, And drawe hem thorgh a streynour, and cast hit to (Note: added from Douce MS) the oynons, and set ouer the fire, and lete hem boyle; And cast a litull vinegre and parcely there-to, and a litul peper; And then take the blode and the dropping of the lamprey, and cast thereto and lete buille to-gedrys till it be a litell thykke, and cast therto (Note: added from Douce MS) pouder ginger, vynegre, salt, and a litull saffron; And whan the lamprey is (Note: Harl. MS. is ro) rosted ynowe, ley him in a faire chargeour, And caste all the sauce apon him, And so serue him forth. [Two Fifteenth-Century Cookery-Books]

[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]

pies
seafood
bread
vinegar
cinnamon
ginger
grains_of_paradise
cloves
nutmeg
mace
galingale
salt
sugar
goslings
chicken
nuts
garlic
wine
verjuice


[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]

galingale: Lesser Galingale (Alpinia officinarum), a member of the ginger family.


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 "Du fait de cuisine". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?dufai:42>. Accessed on April 4, 2020, 5:38 pm.

Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:400>. Accessed on April 4, 2020, 5:38 pm.




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