Sauces – MONK'S MODERN MEDIEVAL CUISINE

A little saucy

Here are a couple of interesting sauces for you to experiment with, one for poultry, the other for fish.

Medieval cookery glossary: caudle

Here’s the third of my excerpts from my forthcoming comprehensive glossary of ingredients, equipment and culinary terms in Richard II’s Fourme of Cury, c.1390: caudle caudel. A hot, thickened drink, sometimes incorporating wine or ale. Also, a type of sauce. ‘Caudel ferree’ (recipe 41, chapter 9) is a very sweet and, for the time, aContinue reading “Medieval cookery glossary: caudle”