Black sauce for capouns y-rostyde
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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]]

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The original recipe calls for the following ingredients: [edit this list as appropriate]


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

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[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.
  <>. Accessed on December 6, 2019, 1:17 pm.

Searchable index of "Forme of Cury". Medieval Cookery.
  <>. Accessed on December 6, 2019, 1:17 pm.

Searchable index of "Fourme of Curye [Rylands MS 7]". Medieval Cookery.
  <>. Accessed on December 6, 2019, 1:17 pm.

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