[Sca-cooks] Saucy Thoughts

[Dan Schneider]

Hi all, 

Emm, the translated recipe missed a couple of spices. the first non-Latin line lists naghle (mod. nejlikor=cloves) and the next begins with muscat (mod muskotnöt= nutmeg)


--- On Mon, 5/16/11, Euriol of Lothian <euriol at yahoo.com> wrote

> Recip VI
> Quomodo temperetur salsum
> dominorum et quamdiu durat.
> Man skal takæ gørfærs naghlæ, oc
> Muscat, cardemomum, pipær, cinamomum thæt ær kaniæl, oc
> ingifær, allæ iæfn
> wæghnæ, tho swa at kaniæl ær æm mykæt sum allæ hinæ
> andræ; oc slyk tu stekt
> brøth sum allæ hinæ andræ, oc støtæ them allæ samæ,
> oc malæ mæth stæk ædykæ oc
> latæ I en læghæl. Thæt ær hærræ salsæ, oc ær goth
> et halft aar.
> English Translation:
> Recipe VI
> How to prepare a sauce for the
> lords and how long it lasts.
> One takes cloves and nutmeg,
> cardamon, pepper, cinnamon – that is canel – and
> ginger, all in equal amounts,
> except that there should be as much canel as all the other
> spices; and add
> twice as much toasted bread as of everything else, and
> grind them all together,
> and blend with strong vinegar, and place it in a cask. This
> is a lordly sauce,
> and it is good for half a year.