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.cxxxv. Sauce Noyre For capouns Y Rosted.


This is an excerpt from Fourme of Curye [Rylands MS 7]
(England, 1390)
The original source can be found at MedievalCookery.com

.Cxxxv. Sauce noyre for capouns y rosted. Take the lyvour of capouns & rost hyt wel. take aneys & grayne de paryse gynger. canel. & a lital crust of brede & grynd hit smale. & grynde hit up with verjous & with grece of capouns. boyle hit and serve hit forth.

Original manuscript image: f66v / f67r

autodoc



Other versions of this recipe:

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

SAWSE NOYRE FOR CAPOUNS YROSTED (Forme of Cury)




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