Two fifteenth-century cookery-books : Harleian MS. 279 (ab 1430), & Harl. MS. 4016 (ab. 1450), with extracts from Ashmole MS. 1439, Laud MS. 553, & Douce MS. 55
Thomas Austin

CONTENTS.

  • Sauces pur diuerse viaundes: Chaudoun … PAGE 108
  • Sauce alepeuere … 108
  • Sauce galentyne … 108
  • Sauce gingyuer … 109
  • Sauce for a gos … 109
  • Sauce camelyne … 109
  • Sauce rous … 109
  • Sauce for stokefysshe … 109
  • Sauce for stokfysshe in an-other maner … 109
  • Sauce for peiouns … 109
  • Sauce for shulder of moton … 110
  • Sauce vert … 110
  • Surelle … 110
  • Sauce percely … 110
  • Sauce gauncile … 110
  • Piper for feel and for venysoun … 110
  • White sauce for capons y-sode … 110
  • Black sauce for capouns y-rostyde … 110
  • Sauce newe for malardis … 110