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.cxxxix. Sauce Noyre For malard.


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

.Cxxxix. Sauce noyre for malard. Take brede & blode y boyled & grynde hit & drawe hit thorow a cloth with vyneger. do therto poudour of ginger. & of peper & the grece of the malard. salt hit boyle hit wel & serve it forth.

Original manuscript image: f67v / f68r

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Other versions of this recipe:

SAWSE NOYRE FOR MALARD (Forme of Cury)




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