SC - Lemon Sauce, Sent Sovi

[lilinah at earthlink.net]

I'd like to make the Lemon Sauce from Sent Sovi for the Boar Hunt. 
Robin Caroll-Mann sent a "synopsis" to the list and i've faked it 
from there, not knowing what the proportions are really supposed to 
be.

It's to be served with Chyckens in Gravye from "Forme of  Curye" 
(chickens, cooked in broth with ground almonds, ginger, and a little 
sugar) and Rice from "Forme of  Curye" (rice cooked in broth and 
almond milk) in the First Course.

I plan on 10 cut up chickens for 80 people and 20 cups raw rice, so 
i'm guessing 36 cups will be enough. Does this look reasonable?

Lemon Sauce
Catalan, Libro de Sent Sovi, 15th c.
36 cups

12 cups almonds, ground
24 cups chicken and vegetable broth
1/2 lb currants
salt as needed
2 tsp saffron
3/4 cup powdered ginger, or less
12 cups fresh lemon juice
18 cups sugar

Drain the broth from the chickens when they are cooked and add 
vegetable broth to make 24 cups. Make almond milk with broth. Add 
remaining ingredients and simmer until sugar is dissolved and sauce 
is well flavored.

Thanks for any help - the Feast is on Sunday December 10

Anahita al-shazhiyya