[Sca-cooks] Surviving medieval sauces?

[David Walddon]

I still think you have not defined "sauce". 
Do you mean something that is poured over meat? 
Something that is served with meat? 
Something that is meat is cooked in? 
In the Italian corpus (from the early and late periods) mustard is referred to as a sauce. 
Modern condiments could be considered a sauce depending on your definition. 
Is ketchup a sauce or a condiment? 
And the word sauce could change in definition depending on where and when we are talking about. 
Also is there a medieval definition of sauce? 
Mustard is also used as a flavoring in several "sauces" in Martino (check out the sauce for Pesce Cane where both Agliata and Mustard are used to create an entirely different "sauce" for dog fish). 

Eduardo 

On Feb 17, 2014, at 7:39 AM, JIMCHEVAL at aol.com wrote:

> On mustard, I had in mind the medieval use. In France, I've mainly seen it  
> as a condiment. Taillevent does say to eat dish "with mustard" which I take 
> to  mean the condiment but could arguably refer to a sauce. And the more 
> corrupt  version of his work includes a sauce for garlic with mustard and a 
> mustard soup.  But no recipe for a mustard sauce.
> 
> But clearly I don't know the German  side at all well. So there might be 
> one there. The horseradish references sound  interesting.
> 
> 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 7:18:48 A.M. Pacific Standard Time,  
> david at vastrepast.com writes:
> 
> I guess  you have to decide on the definition of sauce. 
> There are a lots of recipes  for horseradish preparations and sauces in the 
> German  Corpus
> 
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