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Must Sauce


This is an excerpt from Le Viandier de Taillevent
(France, ca. 1380 - James Prescott, trans.)
The original source can be found at James Prescott's website

Must Sauce. Take some grapes from the bunch, peel them in a pan, and boil them on the fire for half a quarter of an hour. Add just a bit of red wine if you do not have enough grapes. Let them cool, and strain through cheesecloth.

For four platters, take two ounces of cinnamon, two ounces of sugar and a half ounce of ginger, and strain everything except the sugar through cheesecloth. If you do not have grapes, use mulberries. (A 1490 printed edition quoted by Pichon et al., p. 179.)

autodoc



Other versions of this recipe:

A MUST SAUCE (for Starlings? don't think so: JH) (Le Menagier de Paris)




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