Black sauce for capouns y-rostyde
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Two Fifteenth-Century Cookery-Books (England, 1430), entitled "Black sauce for capouns y-rostyde". [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:

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.



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]

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. [Forme of Cury]

.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. [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]

chicken
anise
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]

canel: Cassia (Cinnamomum cassia - Sold as "cinnamon" in the United States). Possibly cinnamon (Cinnamomum zeylenicum) as well.


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 "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:458>. Accessed on December 6, 2019, 1:17 pm.

Searchable index of "Forme of Cury". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:136>. Accessed on December 6, 2019, 1:17 pm.

Searchable index of "Fourme of Curye [Rylands MS 7]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?fourm:136>. Accessed on December 6, 2019, 1:17 pm.




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