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Calimafrey Or Lazy Sauce

This is an excerpt from Le Menagier de Paris
(France, 1393 - Janet Hinson, trans.)
The original source can be found at David Friedman's website

CALIMAFREY OR LAZY SAUCE. Take mustard and powdered ginger and a little vinegar, and the grease and liquid from carp, and boil together: and if you want to make this sauce for a capon, instead of using the grease and liquid from the carp, add verjuice, vinegar and the capon grease.


Other versions of this recipe:

Calunafree of Partridge (Du fait de cuisine)

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