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Sauce Gauncile


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 gauncile. Take floure and cowe mylke, safroune wel y-grounde, garleke, peper, salt and put in-to a faire litel pot; and sethe it ouer the fire, and serue it forthe with the goos.

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Links to modern interpretations:


Medieval Cookery  

Sauce Gauncile
Daniel Myers
Medieval Cookery
http://medievalcookery.com/recipes/gauncile.html






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