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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

SAGE. To make a pot of sage, take two pounds of sage and remove the stems, then put the leaves in the pot.

Item, have half an ounce of cloves in a cloth bag hung in the pot with a cord.

Item, you can put half an ounce of laurel [bay leaves] in it.

Item, half a quarter-ounce of meche ginger, half a quarter-ounce of long pepper and half a quarter-ounce of laurel. And if you want to prepare sage at the table in winter, have sage-water in a ewer, and pour it on white wine in a goblet.


Recipes with similar titles:

cxvij sauge (Two Fifteenth-Century Cookery-Books)

xxxvij sauoge (Two Fifteenth-Century Cookery-Books)

XCIII - Sage dish (Libro di cucina / Libro per cuoco)

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