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ginger Sauce


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

Ginger sauce. Pour some wine and honey into a pot, you don't need bread, and add saffron, black pepper and lots of ginger, for they call this ginger sauce for a reason. Cook it like that. This is good for all kinds of roast meat; masters nowadays say that you should make ginger or carnation soup, but this is better.

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