SAWSE NOYRE FOR CAPOUNS YROSTED
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from , entitled "SAWSE NOYRE FOR CAPOUNS YROSTED". [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:

SAWSE NOYRE FOR CAPOUNS YROSTED. XX.VI. XVII. Take the lyuer of Capons and roost it wel. take anyse and greynes de Parys. gyngur. canel. & a lytill crust of brede and grinde it smale. and grynde it up with verions. and witþ grece of Capouns. boyle it and serue it forth.



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]

Black sauce for capouns y-rostyde. Take the Lyuer of capouns, and roste hit wel; take anyse, and grynde parysgingere, and canel, and a litil cruste of brede, and grynde hit well all to-gedre; tempre hit up with verious, and the grece of the capon, thanne boile it and serue forthe. []

.Cxxxv. Sauce noyre for capouns y rosted. Take the lyvour of capouns & rost hyt wel. take aneys & grayne de paryse gynger. canel. & a lital crust of brede & grynd hit smale. & grynde hit up with verjous & with grece of capouns. boyle hit and serve hit forth. []

.Cxxxv. Sauce noyre for capouns y rosted. Take the lyvour of capouns & rost hyt wel. take aneys & grayne de paryse gynger. canel. & a lital crust of brede & grynd hit smale. & grynde hit up with verjous & with grece of capouns. boyle hit and serve hit forth. []

[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]

chicken
anise
grains_of_paradise
pears
ginger
cinnamon
bread
verjuice
grease


[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]

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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 "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:136>. Accessed on March 28, 2024, 10:54 pm.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:458>. Accessed on March 28, 2024, 10:54 pm.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?fourm:136>. Accessed on March 28, 2024, 10:54 pm.