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X To Make A Sauce For peacocks


This is an excerpt from Due Libri di Cucina - Libro B
(Italy, 15th c. - Rebecca Friedman, trans.)
The original source can be found at David Friedman's website

X To make a sauce for peacocks. If you want to make sauce for a peacock, take liverings and black grapes with them, of good size every one, and good spices, ginger and fine cinnamon and cloves and a few nutmegs and four grains of pepper with a little galangale and a little cassia, and temper these things with good Varnaccia wine and greek wine with good vinegar, and this sauce one wishes to give cooked in a vat of fat that fell from the roast, and a little sugar, and enough for a dog make so the sauce.

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