[Sca-cooks] Surviving medieval sauces?

[Laura C. Minnick]

Maire, which one? ISTR there's two or three. (I've no memory which text, 
and the books with all of the little colored markers are still under the 
pile of detritus left from the recent bookcase shuffle... COE?) Sauce 
Poivre, and Yellow sauce at least, I think.

When Regina had her 57th birthday, we had a steak and sauce party, with 
a dining room packed with friends. :-D Put the BBQ grill in the open 
garage out of the rain, and did steaks, and then the highlight was the 
array of sauces I'd built up over the few days before that. Pepper 
sauces, garlic sauces, mustard sauce, horseradish, sauce Bob, Jance. One 
of them (I don't remember which) had long pepper in it, and Countess 
Morwyn and I were hiding it on our end of the table, keeping it to 
ourselves. Oh, it was powerful, and sooo good! Quite a kick after you 
think it's gone- the flames really open up your sinuses! It was even 
better after a few more days of mellowing.

I'm pretty sure that was the year that Morwyn brought the cake out- 
lovely spicy carrot cake with raisins, and cream cheese frosting. Except 
it wasn't It was meatloaf, studded with olive bits, and frosted with 
creamy herbed goat cheese. Was perfect for Ms. 'Vegetables are what Food 
eats'. :-D

Liutgard

On 2/16/2014 8:52 PM, S CLEMENGER wrote:
> Pepper sauce.
>
> --Maire
>
>
> Sent from Windows Mail
>
>
> From: JIMCHEVAL at aol.com
> Sent: ‎February‎ ‎16‎, ‎2014 ‎9‎:‎26‎ ‎PM
> To: sca-cooks at lists.ansteorra.org
> Subject: [Sca-cooks] Surviving medieval sauces?
>
>
>
> 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?
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