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This is an excerpt from Thomas Awkbarow's Recipes (MS Harley 5401)
(England, 15th century)
[based on a concordance]
The original source can be found at Thomas Gloning's website

Sauce Madame. Recipe sauge, percely, ysop & saueray, quyncis, gode perys, & garlic, & put in þe gosse, & sew þe hole agayn þat no grece go oute; & roste it & leye þe grece þat drops fro þe sawce & etc.


Other versions of this recipe:

Sawce madame (Liber cure cocorum [Sloane MS 1986])

Sawse Madame (Forme of Cury)

Sauce madame (Fourme of Curye [Rylands MS 7])

To mak sauce madame (A Noble Boke off Cookry)

Recipes with similar titles:

Sauce Madame (Ancient Cookery [Arundel 334])

Sauce Madam (Recipes from the Wagstaff Miscellany)