[Sca-cooks] Surviving medieval sauces?

[David Walddon]

The three mustard sauces are in Martino (et.al) If you need a translation the best is the RIley on DVD. 
The Horseradish is in the German Corpus (and actually in Gerard) and I don't do German! :) 
One of the mustard recipes is included in Fish: Food From the Water (Pesce Cane) http://books.google.com/books/about/Fish.html?id=mPS0tH02IDUC
I am working on a paper that includes all three mustard recipes and compares all 8 extant sources and the variations of them but that is not going to be finished for awhile. 
Eduardo 

On Feb 22, 2014, at 1:14 PM, Susi Mayer wrote:

> Horseradish sauce is STILL a very popular sauce in Austria for cooked beef or ham and VERY simple, had it just last weekend,...
> 
> Take some day old white rolls cut them up and add to broth, cook mushy and add enough broth to get a sauce of your prefered thickness, just before it is served add grated horesradish to taste.
> 
> Dear Eduardo, could you steer me to some references please?
> 
> Kind Regards
> Katharina
> Drachenwald
> Ad Flumen Caerulum (YES, THE blue danube ;-))
> Vienna/Austria
> -------
> 
> 
> We consider Mustard a condiment (as well as horseradish) but in the medieval period they totally considered it a sauce.
> I guess you have to decide on the definition of sauce.
> There are a lots of recipes for horseradish preparations and sauces in the German Corpus.
> Eduardo
> 
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