SC - RE:danish recipes from 1300

[Nick Sasso]

A sauce for lords

Take Peppar, cinammon, ginger, cardamom, nutmeg, cloves, as much
cinammon som the other together. Take the same amount fried bread and
mash all together and add strong vinegar. Put in a jar and seal it. It
can be kept six months.

Smacks of a Danish Cameline Sauce. This is truly ubiquitous in its
many manifestations.

pacem et bonum,

niccolo difrancesco
(I'm doing sauces right now)
                                                                      
                                                                      
                                                                      
                                                                      
                                                                      
                                                                      
                                                                      
                                                                      
                                                                      
                                                                      
                                                                      
                                                                      
                                                       
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