Sauce Gingyuer

PERIOD: England, 15th century | SOURCE: Ashmole MS 1439 | CLASS: Authentic

DESCRIPTION: Ginger Sauce

ORIGINAL RECEIPT:

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.

MODERN RECIPE:

• 1 C wine vinegar
• 1/2 C white bread crumbs, very finely ground
• 2 tsp powdered ginger, or to taste

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