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Sobre Sawse


This is an excerpt from Forme of Cury
(England, 1390)
The original source can be found at the Project Gutenberg website

SOBRE SAWSE. XX.VI. X. Take Raysouns, grynde hem with crustes of brede; and drawe it up with wyne. do þerto gode powdours and salt. and seeþ it. fry roches, looches, sool, oþer ooþer gode Fyssh, cast þe sewe above, & serue it forth.

autodoc



Other versions of this recipe:

Sobre sauce (Fourme of Curye [Rylands MS 7])


Recipes with similar titles:

Sobyr souse (Ancient Cookery [Arundel 334])




Links to modern interpretations:


Medieval Cookery  

Sobre Sauce
Daniel Myers
Medieval Cookery
http://medievalcookery.com/recipes/sobre.html






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