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Gravy


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

38. To make the said gravy take bread and slice it into rounds and put to roast on the grill until it is well browned; and have a great deal of your purée of peas and good claret, and have either a large cask or a small cask or a cornue according to the quantity which you are making in which you put your bread to soak, and vinegar to make it acid - and be careful of too much. And take your spices: a great deal of cinnamon, white and mecca ginger according to the quantity, grains of paradise, cloves, nutmeg, mace and galingale, and a little pepper - and put this in in measure, and salt also. And take the fresh tripes of fish and split, clean, and wash them very well and properly and put to cook, and when they are cooked take them out and cut them into little dice; and have onions cut small, and arrange that you have good refined oil, and sauté the said onions and tripes well and properly all together, and then drain the oil from them; and then put the said tripes and onions into your aforesaid gravy. And then take your fish, marine as well as fresh-water, which you have ordered for this and distribute them among fair serving dishes on your sideboard and then put the said gravy on top.

For the supper for those who do not eat meat: white fish instead of roasts, a bruet of verjuice over fried fish, parma tarts, fried fish with sauce piquant on top, and a boiled larded of large tenches.

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