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Sause Blaunk For capons Sothen

This is an excerpt from Ancient Cookery [Arundel 334]
(England, 1425)
The original source can be found at R. Warner's "Antiquitates culinariae" (1791)

Sause blaunk (whitesauce) for capons sothen. Take almondes, and blaunche hom, and grinde ham, and tempur hom up with verjus, and do therto pouder of gynger, and of canell, and serve hit forthe.


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