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2. Spices For Peacock Sauce


This is an excerpt from Libre del Coch
(Spain, 1520 - Robin Carroll-Mann, trans.)
The original source can be found at Mark S. Harris' Florilegium

2. SPICES FOR PEACOCK SAUCE. Four ounces of cinnamon, one ounce of cloves, one ounce of ginger, enough saffron to color the sauce well, let it be well-ground and sifted; some add grains_of_paradise.

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Other versions of this recipe:

TO MAKE SAUCE FOR PEACOCK (Libre del Coch)

Sauce for Peacock (Du fait de cuisine)




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