[Sca-cooks] Surviving medieval sauces?

[Sharon Palmer]

>The fact that it is cooked with the food is more 
>important than what type of food it is cooked 
>with (Sauce Bearnaise on asparagus).

Are you trying to say that a "sauce" is always 
cooked with the food?  Both in medieval and in 
the modern corpus, there are sauces that are not 
cooked with the dish but added when it is served.

Even your example Sauce Bearnaise is usually 
cooked then poured on cooked asparagus when it is 
plated.

If you are saying that a condiment is served in a 
separate dish, but a sauce is served on the plate 
with the food, I think there are exceptions to 
that too.

Rumpolt for example has a whole chapter of things 
that are served with the roast "Von allerley 
Zugehörung zum Braten/ eynzutuncken", for people 
to use as they like.  Some are sauces, some are 
not.

Cherry sauce, turnips in mustard, beets in 
horseradish, roasted red cabbage in vinegar, sour 
orange juice with sugar and cinnamon, slices of 
citron or lemon or orange, green parsley sauce 
with vinegar and thickened with bread, pears in 
sweet mustard, spiced mustard mixed with wine, 
rose petal wine sauce, brown mustard with 
vinegar,  sauce with new walnuts and almonds 
ground with broth and garlic, green sauce from 
sprouted grain or from sorrel or watercress, 
pomegranate with sugar, olives, capers with 
vinegar and olive oil, cream cooked to make a 
thickened layer.  Many recipes say to serve "mit 
seiner zugehörung" with its accompaniments.

Ranvaig