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


Introduction
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:
[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]

veal
chicken
broth
nuts
sugar
wine
verjuice
rice
flour
salt
anise


[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 "Een notabel boecxken van cokeryen". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?einno:71>. Accessed on October 21, 2019, 12:44 am.




Home : Recipes : Menus : Search : Books : FAQ : Contact