[Sca-cooks] Surviving medieval sauces?

[James Prescott]

In Viander and Menagier, for example, the sauces are clearly prepared 
and served separately, and not cooked with the food.  In Ouverture, at 
least one of the sauces is cooked with the food.  The same word is used 
in the (middle or early modern) French for both.


Thorvald



On 2014-02-17 16:48, Sharon Palmer wrote:
>> 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
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