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Sauce For peacock

This is an excerpt from Du fait de cuisine
(France, 1420 - Elizabeth Cook, trans.)
The original source can be found at David Friedman's website

11. And to give understanding to him who will make the sauce which goes with the peacock, of what and how it will be made: let him take the liver of the peacock and some capon liver and wash and clean them very well, and then put them on a spit and put them to roast over the coals; and let him take bread and roast it on the grill well and properly so that it is well browned, and then put it to soak with the best claret wine which he can obtain and a little vinegar; and then take the said livers and bray them very well in a mortar, and then afterward take your bread and bray it with them. And then take your spices, that is white ginger, cinnamon, grains of paradise, and a little of cloves and nutmeg, and put it all together, and moisten it with wine and a little vinegar; and be careful that there is not too much. Then put it to boil in a fair pot and put in sugar in proportion, and taste that it does not have too much of anything, neither salt, spices, vinegar nor sugar, so that it is sweet and sour. And then serve it where the peacock will be eaten.

For the supper: all manner of roasts, jelly, a tremollete of partridge, a chyvrolee, conies by themselves with sauce piquant.

For the said roasts, the sauces: that is for the kids, green verjuice; for partridge, pheasant, and veal, cameline sauce.


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