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Sauce For Cooked hen Or bird


This is an excerpt from The Prince of Transylvania's Court Cookbook
(Hungary, 16th c.)
The original source can be found at MedievalCookery.com

Sauce for cooked hen or bird. Grab some raisins, take out their seeds, break some currants; grab the raisins, pour sweet wine onto them, pass through a strainer it: they will be red; let them cook in a pot, take out the hen, put it into a plate, pour the sauce and some rose water onto it, then put it on the fire, take it out and let it cool, and don't overcook it for that will take the spices away: you may add some cinnamon as well. Then cover and serve it.

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