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Sauce Rous

This is an excerpt from Two Fifteenth-Century Cookery-Books
(England, 1430)
The original source can be found at the University of Michigan's "Corpus of Middle English Prose and Verse"

Sauce rous. Take brede, and broyl it vpon the colous, and make it broune, and ley hit in vynegre, and lete it stepe; and thanne take piper, canel and notemygge3, and a fewe of clowes, and cast it to-gedre in-to a mortre; and take the brede out of the vynegre, and bray ther-wyth. And whanne it is y-brayd y-now, tempre it wyth wyne and vinegre, and draw it thurgh a straynour as thou woldiste galyntyne.


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