Tuesday, October 11, 2011

Sauce galentyne

15th century cookbook, Ashmole MS. 1439. sauces

Sauce galentyne

—Take faire crusteȝ of̘ broun brede, stepe þem in vinegre, and put̘ þer-to poudre canel, and lete it̘ stepe þer-wyþ til it be broun; and þanne drawe it þurwe a straynour .ij. tymes or .iij., and þanne put þerto [supplied by ed.] poudre piper and salte: & lete it̘ be sumwhat̘ stondynge, and not to þynne, & serue forth.

Modern English

—Take good crusts of brown bread, steep them in vinegar, and put therein powder (of) cinnamon, and let it steep therewith till it be brown; and then draw it through a strainer 2 times or 3, and then put therein powder (of) pepper and salt: and let it be somewhat thick, and not to thin, and serve forth.

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