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Sauce For larks

This is an excerpt from Een notabel boecxken van cokeryen
(Netherlands, ca. 1510 - C. van Tets, trans.)
The original source can be found at Willy Van Cammeren's website

To make a sauce for larks. You shall take larks which you will stew with the veal in a pot. To improve the sauce take bread and toast it. Then lay it to soften in meat broth and grind the livers up fine with the bread in order to pass it through the sieve with the bread. When it has been passed through you shall put it together in a pot with ginger, cinnamon, and cloves and grains of paradise mixed together with verjuice.


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