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74. Thin Sauce For Roasted Fowl

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

74. THIN Sauce for Roasted Fowl. You must take fowl, and roast their livers in a pot with good mutton broth or hen's broth, if you have it; and when they are roasted, grind them; and after they are ground, cast a little fine ground ginger on them, so that the thin sauce will taste a little of ginger; and cast a piece of sugar upon it in the mortar, and resume grinding everything together; and when it is ground, blend the sauce with some sour stuff such as verjuice or white vinegar which has been watered down or mixed with wine, so that it does not remain very strong, or with orange juice; but see that you do not blend it until your lord is at table so that it will not be cold.


Other versions of this recipe:

THIN Sauce for roasted partridges or hens (Libre del Coch)

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