SC - sauces-longish

[Stephen Bloch]

Noemi writes:

> Out of curiousity, and clarification, is a sauce something that is added to a
> dish just prior to serving?  I was thinking of things like, for lack of a
> better and period example,  things like a paprikas where it definitely has a
> sauce, but it is what the dish was cooked in as well.

At least for roast meats, a sauce was often added to a dish NOT prior
to serving, but by the diners themselves.  Sorta like ketchup in a
modern restaurant.  (Katerine, can you confirm this for me?)

It can work very nicely to serve a single big hunk of meat with three
or four different sauces on the side: it allows the diners to try a
couple of different flavors, and takes less work than preparing four
different dishes.

					mar-Joshua ibn-Eleazar ha-Shalib
                                                 Stephen Bloch
                                           sbloch at panther.adelphi.edu
					 http://www.adelphi.edu/~sbloch/
                                        Math/CS Dept, Adelphi University
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