Must Sauce
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from Le Viandier de Taillevent (France, ca. 1380 - James Prescott, trans.), entitled "Must Sauce". [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:

Must Sauce. Take some grapes from the bunch, peel them in a pan, and boil them on the fire for half a quarter of an hour. Add just a bit of red wine if you do not have enough grapes. Let them cool, and strain through cheesecloth.

For four platters, take two ounces of cinnamon, two ounces of sugar and a half ounce of ginger, and strain everything except the sugar through cheesecloth. If you do not have grapes, use mulberries. (A 1490 printed edition quoted by Pichon et al., p. 179.)

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]

A MUST SAUCE (for Starlings? don't think so: JH). Take new black grapes, and squish them in the mortar, and boil up a bouillon, then strain through a sieve: and then throw on powdered spices, a little ginger and more cinnamon, or cinnamon alone for it is better, and stir a little with a silver spoon, and throw in crusts or toasted bread or eggs or chestnuts to thicken it: some red sugar, and serve.

Item, on this head, you should know that alkanet is a spice which gives a red colour and is also like galingale; and it may be soaked in wine and meat juices, then ground. [Le Menagier de Paris]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]

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


[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]

[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]


[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 "Le Viandier de Taillevent". Medieval Cookery.
  <>. Accessed on October 21, 2021, 10:34 am.

Searchable index of "Le Menagier de Paris". Medieval Cookery.
  <>. Accessed on October 21, 2021, 10:34 am.

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