Sauce for Shulder of Moton
PERIOD: England, 15th century | SOURCE: Ashmole MS 1429 | CLASS: Authentic
DESCRIPTION: Green Sauce for Lamb
Take perceley, and oynons, and mynce them and the rostyde shulder of Moton; and take vinegre, and poudre gingere, salt, and cast upon the mynced shulder, and ete hym so.
- Austin, Thomas. Two Fifteenth-Century Cookery-Books. Harleian MS. 279 & Harl. MS. 4016, with extracts from Ashmole MS. 1429, Laud MS. 553, & Douce MS 55. London: for The Early English Text Society by N. Trübner & Co., 1888.
Yields one cup of sauce.
NOTES ON THE RECIPE:
I have made this as a separate sauce; the original recipe calls for mixing it in with the cut- up meat.
I use scallions rather than onions to add to the green color.
Sauce for Shulder of Moton is featured in In Festo Sancte Trinitatis in Cena
A Boke of Gode CookeryRecipes from A Newe Boke of Olde Cokery
Sauce for Shulder of Moton © 2000 Rudd Rayfield | This page © 2000 James L. Matterer
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