[Sca-cooks] Surviving medieval sauces?

[JIMCHEVAL at aol.com]

True, but they are not made to store up and use over time like mustard (and 
 possibly horseradish). My impression is that they are made in association 
with  preparing a meal.

"To Make Poitevin Sauce
With capons or poultry,  roast them well on the spit. Take their livers, 
and a little browned bread and  very little broth, and crush up spices in a 
mortar - cinnamon, ginger, assorted  spices - and soak in verjuice and wine. 
Bring to a boil, and put in the  poultry."

"Saupiquet
To make saupiquet sauce on rabbit or another roast, brown  bread as for 
cameline, and put it to soak in broth. Melt some lard in a frying  pan and chop 
an onion up small, and fry it. For four servings, take two ounces  of true 
cinnamon, half an ounce of ginger and a quarter of an ounce of assorted  
spices. Take red wine and vinegar. Strain the bread and all the spices 
together.  Boil in a frying pan or a pot, and then put over the roast."
 

Jim Chevallier
www.chezjim.com

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

In a message dated 2/17/2014  3:56:58 P.M. Pacific Standard Time, 
prescotj at telusplanet.net writes:
In  Viander and Menagier, for example, the sauces are clearly prepared 
and  served separately, and not cooked with the food.