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Sawse Sarzyne


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

Sawse Sarzyne. XX.IIII. IIII. Take heppes and make hem clene. take Almaundes blaunched, frye hem in oile and bray hem in a morter with heppes. drawe it up with rede wyne, and do þerin sugur ynowhz with Powdour sort, lat it be stondyng, and alay it with flour of Rys. and colour it with alkenet and messe it forth. and florish it with Pommegarnet. If þou wilt in flesshe day. seeþ Capouns and take the brawnn and tese hem smal and do þerto. and make the lico of þis broth.

autodoc



Other versions of this recipe:

Sauke (Note: Sauce) Sarsoun (Two Fifteenth-Century Cookery-Books)

Saracen style sauce (Libro di cucina / Libro per cuoco)

Sauce sairsnet (A Noble Boke off Cookry)

Saug saraser (Two Fifteenth-Century Cookery-Books)

Sauce sarzyne (Fourme of Curye [Rylands MS 7])




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