SC - The siege cook challenge.

[Aldyth@aol.com]

Brid asked:
  I have just one genuine question: why wouldn't sauce mean sauce?  I
  have not had time to go to my books, but I seem to remember that
  there were a variety of sauces that had vinegar or verjuice as the
  main ingredient.

If you check the recipe carefully, it uses the term "sauce" twice.  Once for
the vinegar at the end, which *is* a conventional style sauce.  And once
again, it does so for the water and salt that you boil the fish in.  "[...]
and make to him sauce of water and salt; And whan hit bigynneth to boile
[...]"

What does this say about sauce, therefore?  Was it just a scribal error?
(If so, theirs, or mine?)  Are sauces therefore thick, or thin?  Is it safe
to generalize from just one example?  (Trick question, that).

I think it opens more questions than it answers, actually.

	Tibor
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