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Sause Neyger For maudelard Roasted


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 for maudelard roasted. Take bredde steped in vynegar, and drawe hit up with vynegar and blode boyled; and do therto pouder of pepur, and of gynger, and the gresc (fat) of the maudelard, and boyle hit, and serve hit forthe.

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