Early English Meals and Manners Papyras Classics

← Early English Meals and Manners

Chapter 19

Diuerce Sawces

Also to know youre sawces for flesche conveniently,

hit provokithe a fyne apetide if sawce youre mete be bie;

to the lust of youre lord looke þat ye haue þer redy

suche sawce as hym likethe / to make hym glad & mery.

Mustard is meete for brawne / beef, or powdred motoun;

verdius to boyled capoun / veel / chikeñ /or bakoñ;

And to signet / & swañ, convenyent is þe chawdoñ;

Roost beeff / & goos / with garlek, vinegre, or pepur127a, in conclusioun.

Gynger sawce to lambe, to kyd / pigge, or fawñ / in fere;

to feysand, partriche, or cony / Mustard with þe sugure;

Sawce gamelyñ to heyroñ-sewe / egret / crane / & plovere;

also / brewe / Curlew / sugre & salt / with watere of þe ryvere;

Also for bustard / betowre / & shovelere, gamelyñ is in sesoun;

Wodcok / lapewynk / Mertenet / larke, & venysoun,

Sparows / thrusches / alle þese .vij. with salt & synamome:

Quayles, sparowes, & snytes, whañ þeire sesoun com,

Thus to provoke an appetide þe Sawce hathe is operacioun.