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Sauce Rapee


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

SAUCE RAPEE. Scald three or four bunches of verjuice, then crush part of them and remove the residue of this verjuice: and then grind ginger and mix with this verjuice and put in a bowl; then grind the verjuice skins previously crushed, and moisten with white verjuice and strain; and put it all in the bowl and stir it all together, then sieve and sprinkle grain on top. Note, in July, when the verjuice is growing, this can be used with ham or pig's feet.

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