[Sca-cooks] Surviving medieval sauces?

[Volker Bach]

Southwestern Germany is home to 'Frankfurter Grüne Sauce' that can come pretty close to green sauce (there are different versions, some including egg or dairy products, others not). In Southern Germany, there is also a tradition of making sauce for meat (mainly game) with a special type of gingerbread, Soßenlebkuchen, that comes very close to recipes from the fifteenth and sixteenth century. Modern berry sauces for game have predecessors, but I doubt the proportions are at all comparable (today, they are practically jams in most cases, and some original recipes do not refer to sweeteners at all, which suggests to me that when sugar or honey are mentioned, small quantities are meant). 

Germany generally seems to be rife with culinary living fossils. 

YIS
Giano





Wanda Pease <wandap at hevanet.com> schrieb am 7:01 Montag, 17.Februar 2014:
 
A good time was had by all.  Moran and Laura did not succeed in keeping all the sauce.  Amazing how a sauce you didn't think of as going with Pork or beef went beautifully.  Chicken became a base to put more sauce on.

I life a fruity, peppery sauce which was rare. Glom!  Enough of Teriaki and Wostershire sauceI

Regina. Two days from her 67th birthday.  Ah the good old days!

Hail Mary Tudor, Queen of England!

Sent from my iPad

On Feb 16, 2014, at 9:35 PM, "Laura C. Minnick" <lcm at jeffnet.org> wrote:

> 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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> -- 
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