[Sca-cooks] Surviving medieval sauces?

[Antonia di Benedetto Calvo]

On 17/02/2014 5:26 p.m., 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.

Sigh.  Eels aren't slimy.


Antonia