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A Sauce From Poitou


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

A SAUCE FROM POITOU. Grind ginger, clove, grain and some livers, then take out of the mortar: then grind toasted bread, wine and verjuice and water, one third of each, and put on to boil, with fat from the roast added, then pour over your roast or put in bowls.

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