9 To make a yellow sauce for game or birds
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from , entitled "9 To make a yellow sauce for game or birds". [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:

9 To make a yellow sauce for game or birds. First put fat in a pan and fry some flour in it, then take some wine and three times as much of broth and put it into the pan and add to it ginger and pepper and color it yellow, then it is ready.



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]

11 To make a yellow peppersauce. Make it as follows: Brown good flour in fat, pour wine and meat broth in it, add seasonings to it. When it is a fast day, however, then take pea broth instead of meat broth []

118 If you would prepare an eel in a yellow sauce. Then prepare the eel, as they should be prepared, and make little pieces out of it and wash them clean. After that put it in water and salt it well, so that the taste of salt predominates. Cook until it is half done. Afterwards pour off all of the water and make an especially good yellow sauce for it with wine. And make sure the spices are pronounced. And finish cooking it in this sauce, then it is cooked. []

6 If you would make a yellow sauce. Then make it in the same way as the black sauce, only take saffron instead of the syrup and put no cloves therein, so you will also have a good sauce. []

[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]

birds
flour
wine
broth
ginger
pepper


[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
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[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

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Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?kuchb:9>. Accessed on March 29, 2024, 10:51 am.