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Sause Neyger For hennes Or capons

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 neyger {blacksauce) for hennes or capons. Take the lyver of the capoune and of the henne, and broyle hom on the coles, and crustes of bred broyle also therwith, and set a faire panne under the foules while thai rollcn, and when thai begyn to droppe put in the panne a godele of verjus, and a lytel vynegur; then take and bray the lyver, and the bredde right smal, and grinde therwith a fewe anys, and greynes, and gynger, and canell, and tempur hit up with that in the panne, and serve hit forthe when hit is boy let (boiled)..


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