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This is an excerpt from Liber cure cocorum [Sloane MS 1986]
(England, 1430)
The original source can be found at Thomas Gloning's website

Sawce madame. Take sawge, persoly, ysope, saveray, Onyons gode, peres, garlek, I say, And grapes. go fille þy gose þenne And sew þy hole, no grece oute renne. Lay hur to fyre and rost hyr browne, And kepe þo grece þat falles doune. Take galingale and þo grece þat renne, Do hit in posnet, as I þe kenne. Whenne þo gose is rostyd, take hir away, Smyte hir in pesys, I þe pray. Þat is within, þou schalle take oute, Kest in þy posnet with outene doute. 3if hit is thyke do þerto wyne, And powder of galingale þat is fyne, And powder dowce and salt also. Boyle alle togeder er þou fyr go, In a dysshe þy gose þou close Þe sawce abofe, as I suppose.


Other versions of this recipe:

Sauce Madame (Thomas Awkbarow's Recipes (MS Harley 5401))

Sawse Madame (Forme of Cury)

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

To mak sauce madame (A Noble Boke off Cookry)

Recipes with similar titles:

Sauce Madame (Ancient Cookery [Arundel 334])

Sauce Madam (Recipes from the Wagstaff Miscellany)