PERIOD: England, 15th century | SOURCE: Harleian MS. 4016 | CLASS: Authentic
DESCRIPTION: Ginger Mustard Sauce for Fowl
Take a heron; lete him blode as a crane, And serue him in al poyntes as a crane, in scalding, drawing, and kuttyng the bone of the nekke a-wey, And lete the skyn be on, & c.; roste him and sause him as þe Crane; breke awey the bone fro the kne to the fote, And lete the skyn be on.
Crane Rosted . . . his sauce is to be mynced with pouder of gynger, vynegre, & Mustard.
- 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.
Yields one cup of sauce.
Notes on the Recipe:
Since both herons and cranes are protected birds these days, some other sort of bird should be substituted; duck or goose would probably do.
Heron Rosted is featured in In Festo Sancte Trinitatis in Cena
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Heron Rosted © 2000 Rudd Rayfield | This page © 2000 James L. Matterer
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