[Sca-cooks] OOP: Frozen sauces

[Tom Vincent]

Those are both interesting points.  I didn't see it as such and 10 years 
ago (!), when I first prepared this, I didn't have any reason to doubt 
Cindy's labeling and categories.  Didn't have 2 15th c. Cookery books at 
the time, either.

Now, in defense of it as a sauce, if the original category was diverse 
potages, we're not suggesting that people didn't dip things into their 
potages, are we? :)  I know, a rather weak argument...but some have 
interpreted Harleian 279 as a dessert, Curye on Inglysh has it as a 
sauce for meat, and the discredited Fabulous Feasts has it as a sauce 
for birds, correct?  Doesn't Pleyn Delit have it listed as a sauce as 
well?  (No, I know it's not valid to bolster one redaction with another :) )

Duriel


Laura C. Minnick wrote:
> At 08:19 PM 6/2/2006, you wrote:
>   
>> You mean other than the name?
>>
>> Duriel
>>     
>>> 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.
>>>       
>
> Duriel, in the original text (_Two Fifteenth-Century Cookery Books_, which 
> is open on my lap at the moment) the word 'sauce' is not used. The dish is 
> simply called 'Strawberye', and is grouped with 'Potage Dyvers'. It was the 
> editors of _1000 Eggs_ that added the 'sauce' to the title.
>
> 'Lainie
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-- 
***********
Tom Vincent
***********
The new Tom Hanks film is based on a book full of lies, deceit & corruption.  
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