For
four platters, take two ounces of cinnamon, two ounces of sugar and a
half ounce of ginger, and strain everything except the sugar through
cheesecloth. If you do not have grapes, use mulberries. (A 1490 printed
edition quoted by Pichon et al., p. 179.)
219. Mustard [Sauce].
Soak
the mustard seed overnight in good vinegar, grind it in a mill, and
then moisten it little by little with vinegar. If you have any spices
left over from Hippocras or sauces, grind them with it. (Edited from
Power, p. 286.)
220. Poitevin Sauce.
Crush
ginger, cloves, grains of paradise, [chicken] livers, burnt bread, wine
and verjuice, and boil, with some fat from the roast [capon]. (BN
manuscript, p. 34.)
221. Sauce for keeping saltwater fish.
Take
bread, parsley, sage, avens, vinegar, ginger, cassia flowers, long
pepper, cloves, grains of paradise, saffron powder and nutmeg. When
everything is strained it should be bright green. Some add the avens
including the root. (BN manuscript, p. 33.)
222. Spice Powder.
Grind
ginger (4 parts), cassia (3 1/2 parts), nutmeg (2 parts), pepper (1 1/2
parts), long pepper, cloves, grains of paradise and galingale (1 part
each). (A recipe quoted by Pichon et al., p. 26.)
223. Yellow Pepper [Sauce].
Crush
ginger, saffron and browned bread, steep in vinegar, and boil. Some
cooks add grains of paradise, cloves and verjuice. (BN manuscript, p.
33.)
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