[Sca-cooks] Surviving medieval sauces?

[Euriol of Lothian]

Many of the sauces I see in the various manuscripts that are stand alone recipes are meant for a variety of pairings. There are various factors, largely based on the humoral theory which would have a cook decide on a particular pairing.

I guess in my opinion it does not matter if you call it a sauce or a condiment, it is both, for those sauces that can be treated as both.
 
Euriol


________________________________
 From: "JIMCHEVAL at aol.com" <JIMCHEVAL at aol.com>
To: sca-cooks at lists.ansteorra.org 
Sent: Monday, February 17, 2014 12:54 PM
Subject: Re: [Sca-cooks] Surviving medieval sauces?
 

Absolutely. And the fact that the Menagier for instance calls mustard a  
"sauce" supports that.

My own instinct - but in no way meant to be a hard and fast line - is to  
distinguish between what's preprepared and made for a particular dish.  
'Worcestershire sauce' is a condiment to me. But to be honest I've never really  
thought the whole thing through before.

Jim  Chevallier
(http://www.chezjim.com/) www.chezjim.com

Les Leftovers: sort of a food history  blog
leslefts.blogspot.com  


In a message dated 2/17/2014 9:43:59 A.M. Pacific Standard Time,  
euriol at yahoo.com writes:

It seems  to me that there are a number of sauces that can be considered 
condiments. Not  all sauces are condiments, not all condiments are  sauces.

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