[Sca-cooks] OOP: Frozen sauces

[Laura C. Minnick]

At 07:03 PM 6/2/2006, you wrote:

>On Jun 2, 2006, at 6:54 AM, <tom.vincent at yahoo.com>
><tom.vincent at yahoo.com> wrote:
>
> > However, the period strawberry sauce I did was from 'Take a
> > Thousand Eggs'.
> > Here a brief portion of my docs from many years ago:
> >
> > Strawberry Sauce
> > Take Strawberries, & wash them in time of year in good red wine;
> > then strain though a cloth, & put them in a pot with good Almond
> > milk, mix it with White flour or with the flour of Rice, to make it
> > thick and let it boil, and put therein Raisins of Corinth, Saffron,
> > Pepper, Sugar great plenty, powdered Ginger, Cinnamon, Galingale;
> > point it with Vinegar, & a little white grease put thereto; color
> > it with Alkanet, & drop it about, plant it with the grains of
> > pomegranate, & then serve it forth. < 1 >
> > -  Harleian MS. 279
>
>
>A minor concern here.  From looking at the original source, I don't
>see anywhere that it suggests this be used as a sauce.  It reads more
>like a sort of pudding, similar to applemuse.  It is listed in "Take
>a Thousand Eggs" in the section on sauces, but I believe this is in
>error.
>
>- Doc

Thanks Doc- I was thinking to mention that myself. I've prepared it as a 
sort of pudding, and haven't seen it as a sauce. Not a bad dessert, though 
if I'm going to make strawberries, I make the Tarte of Strawberries from _A 
Proper Newe Booke of Cokerye_ (There's a redaction in Cariadoc's 
_Miscellany_). It's always a hit.

'Lainie
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