[Sca-cooks] Was vinegar or verjuice most used in sauces?

[JIMCHEVAL at aol.com]

Dipping back into the thirteenth century, VIllanova/Villeneuve describes a  
sauce with almond milk and verjuice, or pomegranate juice, or orange juice. 
A  number of much later references (seventeenth century) advise pomegranate 
juice  as well. 

Item lac amygdalarum factum cum agresta, vel cum succo malorum  granatorum, 
vel citrangulorum, vel fiat sapor communis, vel salsamentum commune  in 
assaturis carnium, vel cum piscib. et multis amygdalis et aceto et in hyeme  
potest addi de zingiv. Modicum
p 1502
Arnaldi Villanovani - Opera Omnia  1585


Item almond milk made with verjuice, or with pomegranate juice  or oranges 
or let it be a common flavoring, or common sauce for roasting meat,  or with 
fish, and a great deal of almonds and vinegar and in winter you can add  a 
little ginger.


He may well use these or other flavors elsewhere; I'm just looking at  the 
work.
 

Jim Chevallier
www.chezjim.com


"Belgian  (Walloon/Liègeois) food in the fourteenth century"
http://leslefts.blogspot.com/2014/02/a-fourteenth-century-dietetic-belgian.h
tml

.