PERIOD: England, 15th century | SOURCE: Harleian MS. 4016 | CLASS: Authentic
DESCRIPTION: Mustard Sauce for Pheasant
Lete a ffesaunte blode in the mouthe as a crane, And lete him blede to dethe; pull him dry, kutte awey his hede and the necke by the body, and the legges by the kne, and putte the kneys in at the vente, and roste him: his sauce is Sugur and mustard.
- 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.
2. Prepare birds for roasting. Place on a rack in a roasting pan, and put in the oven. Reduce heat to 350°. Roast for thirty minutes per pound, or until birds are cooked through.
3. In a bowl, blend mustard and sugar together.
4. Put birds on a serving platter, and serve sauce in a separate dish.
Yields one cup of sauce. Serves four to six.
NOTES ON THE RECIPE:
Fortunately, nowadays, all we have to do is go to the poultry case and pick up a bird that has already been partially dismembered after a violent death, unlike the description in this recipe. This same manuscript also recommends this sauce for partridge.
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