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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 veal and whole young hens, which you will boil until soft. Then stew them in the meat broth from the same veal and hens. Then so take peeled almonds, which you will grind in a mortar and you shall pass them all through [a sieve]. When they have all been passed through put them in a pot and let it boil and put into it a reasonable amount of sugar. After that take white wine with some verjuice; mix it well together with rice flour, also mix meat broth into it. Also pass that through all together. Add some salt, as much as necessary. Then pour this sauce on and over it strew aniseed comfits.


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