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A Good Sauce

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 good sauce. Take the rump of a pig and let it boil a very little. When it is half-cooked cut it in small square pieces like dice. Then take the offal of the chickens, such as liver and gizzard, and boil them. When they are boiled take partridges which are cut in pieces and cook them in a pot as much as is necessary. Then take white bread and lay it to soften in the same broth in which the pork was boiled if you do not have any meat stock. Into this you shall mix yolks of eggs and these spices you shall add to it: ginger and some saffron, white wine and verjuice. Then mix this together very well. Then you shall pass it through a strainer and so let it boil together, but you shall not leave it long over the fire. Then it is ready.


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