[Sca-cooks] Surviving medieval sauces?

[James Prescott]

Snippets from Viandier (Power translation since I have that to hand):

"... a duckling, two spring chickens and sauce thereto; oranges, 
cameline, verjuice ..." p 238.  Note that the cameline [sauce] is 
mentioned entirely separately from any of the meats with which it might 
be eaten.

For the same wedding feast, "From the saucemaker, three half pints of 
cameline for dinner and supper and a quart of sorrel verjuice."  The 
saucemaker was not associated with the household, but was a maker/seller 
who presumably had a shop somewhere. p 241

For the same wedding feast, "... two earthenware pots ... the other of 
two quarts for the cameline." indicating that the cameline did not come 
from the saucemaker in a serving pot, but that a pot was purchased 
separately.  p 242

For a different wedding, "From the sauce-maker, a quart of cameline for 
the dinner and for the supper two quarts of mustard." Clearly cameline 
and mustard sauces.  The sauce maker may have had more than just these 
two kinds or sauce for sale.  p 246


The Cold Sage [Sauce] on p 277 is made using the chicken stock, and is 
poured over the chicken before serving, so this is an example of a sauce 
that is prepared directly in association with the dish.


Irrelevant but interesting: "Note that mutmegs, mace and galingale make 
the head to ache." p 292


Thorvald



On 2014-02-17 17:09, JIMCHEVAL at aol.com wrote:
> 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.
>
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