MC Logo

Sawse Noyre For Capouns Yrosted


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

SAWSE NOYRE FOR CAPOUNS YROSTED. XX.VI. XVII. Take the lyuer of Capons and roost it wel. take anyse and greynes de Parys. gyngur. canel. & a lytill crust of brede and grinde it smale. and grynde it up with verions. and witþ grece of Capouns. boyle it and serue it forth.

autodoc



Other versions of this recipe:

Black sauce for capouns y-rostyde (Two Fifteenth-Century Cookery-Books)

Sauce noyre for capouns y rosted (Fourme of Curye [Rylands MS 7])




Home : Recipes : Menus : Search : Books : FAQ : Contact