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


Introduction
This entry is a re-creation of a recipe from Forme of Cury (England, 1390), entitled "SAWSE NOYRE FOR MALARD". [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 MALARD. XX.VII. I. Take brede and blode iboiled. and grynde it and drawe it thurgh a cloth with Vynegur, do þerto powdour of gyngur ad of peper. & þe grece of the Maulard. salt it. boile it wel 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]

.Cxxxix. Sauce noyre for malard. Take brede & blode y boyled & grynde hit & drawe hit thorow a cloth with vyneger. do therto poudour of ginger. & of peper & the grece of the malard. salt hit boyle hit wel & serve it forth. [Fourme of Curye [Rylands MS 7]]

.Cxxxix. Sauce noyre for malard. Take brede & blode y boyled & grynde hit & drawe hit thorow a cloth with vyneger. do therto poudour of ginger. & of peper & the grece of the malard. salt hit boyle hit wel & serve it forth. [Fourme of Curye [Rylands MS 7]]

[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]

ducks
bread
blood
vinegar
podour
ginger
pepper
grease
salt


[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 "Forme of Cury". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:140>. Accessed on October 16, 2019, 6:00 am.

Searchable index of "Fourme of Curye [Rylands MS 7]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?fourm:140>. Accessed on October 16, 2019, 6:00 am.




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