PERIOD: England, 15th century | SOURCE: Ashmole MS 1439 | CLASS: Authentic
DESCRIPTION: Ginger Sauce
Take white brede, stepe it with vynegre, and draw it .ij. or .iij. tymes thurgh a straynour; and thanne put ther-to poudre gingere, and serue forthe.
- 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:
Some sauces are easier to adapt than others. This is a great sauce and goes well with meat, fish or fowl. In Harleian MS 4016 this sauce is recommended for boiled gurnard.
Sauce Gingyuer is featured in Servise on a Fisshe Day
A Boke of Gode CookeryRecipes from A Newe Boke of Olde Cokery
Sauce Gingyuer © 2002 Rudd Rayfield | This page © 2002 James L. Matterer
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