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Black Sauce For capouns Y-rostyde


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"

Black sauce for capouns y-rostyde. Take the Lyuer of capouns, and roste hit wel; take anyse, and grynde parysgingere, and canel, and a litil cruste of brede, and grynde hit well all to-gedre; tempre hit up with verious, and the grece of the capon, thanne boile it and serue forthe.

autodoc



Other versions of this recipe:

SAWSE NOYRE FOR CAPOUNS YROSTED (Forme of Cury)

Sauce noyre for capouns y rosted (Fourme of Curye [Rylands MS 7])




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