[Sca-cooks] Surviving medieval sauces?

[David Walddon]

Mustard
Horseradish 
If you are in Italy Agliata (garlic sauce) is still around. 
Eduardo

On Feb 16, 2014, at 8:26 PM, JIMCHEVAL at aol.com wrote:

> I doubt there's any place in the world where you  would just walk in and 
> get cameline or jance sauce, or black sauce (made with  blood and bread). But 
> it suddenly occurs to me (in considering fourteenth  century Belgian food) 
> that I've had at least one sauce that was known in the  time: green sauce.
> 
> Regrettably it was with eels, which don't really need  a slick green sauce 
> to add to their inherent  sliminess.
> http://en.wikipedia.org/wiki/Paling_in_'t_groen
> 
> Still,  green sauce it was and probably not much different from what was 
> made in the  fourteenth century.
> 
> Any other sauces people can think of that have pretty  much survived as is 
> from those centuries?
> 
> Jim  Chevallier
> www.chezjim.com
> 
> Les Leftovers: sort of a food history  blog
> leslefts.blogspot.com  
> 
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