[Sca-cooks] Surviving medieval sauces?

[Sharon Palmer]

>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.

Rumpolt has direction for making cherry sauce and verjuice that can 
be stored for a year.  There is a recipe for eel in pepper sauce that 
can be stored.   Also pickled sturgeon, salted mushrooms, salted 
cucumbers, and various fruit confects.  On the other hand he doesn't 
mention storing mustard or horseradish.

And in case anyone needs the reference  Max Rumpolt, Ein New 
Kochbuch, 1581, Maintz.
http://diglib.hab.de/wdb.php?dir=drucke/2-3-oec-2f

Ranvaig