A Good Sauce
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from Een notabel boecxken van cokeryen (Netherlands, ca. 1510 - C. van Tets, trans.), entitled "A Good 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:

To [make] a good sauce. Take veal and whole young hens, which you will boil until soft. Then stew them in the meat broth from the same veal and hens. Then so take peeled almonds, which you will grind in a mortar and you shall pass them all through [a sieve]. When they have all been passed through put them in a pot and let it boil and put into it a reasonable amount of sugar. After that take white wine with some verjuice; mix it well together with rice flour, also mix meat broth into it. Also pass that through all together. Add some salt, as much as necessary. Then pour this sauce on and over it strew aniseed comfits.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
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The original recipe calls for the following ingredients: [edit this list as appropriate]


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Searchable index of "Een notabel boecxken van cokeryen". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?einno:71>. Accessed on June 7, 2020, 2:17 am.

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