White sauce for capons y-sode
—Take almoundis y-blaunchid, and grynde þem al to douste; tempre it̘ up wiþ verious and poudre of gingere, and melle it̘ forþe.
Modern English
White Sauce for boiled capon
—Take blanched almonds, and grind them all to dust; temper it up with verjuice and powdered ginger, and [“messe”/serve] it forth.
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