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Sauce For herons Or capons


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

Sauce to make for herons or capons which one roasts after Easter. Take breadcrumbs and mash them up well with a little wine and vinegar and press it through a strainer. Then you shall dilute it with wine and vinegar together and put into it a lot of saffron, much cinnamon and ginger, but [see] that it is a good yellow. And if you wish, put a little pepper in and put in fat from the heron. If the heron was too thin, so one adds to the same heron with other fat and then put that fat in the sauce and let it boil until it is thick enough and binds well.

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