delicate sauce

medieval Kitchen. The delicate sauce was used to flavor the boiled fish

The following is a recipe simple to carry out stated on English cookbook The forme of Cury, whose first publication dates back to 1390, a text that marked, time, a milestone in the history of Anglo-Saxon and European cuisine in general.

The delicate sauce (on sawse) It was consumed in the days of Christmas, and not only, especially to flavor the dishes based on fish: here's how to do it.

Verbatim comes from The forme of cury. The kitchen at the court of King Richard II of England, Guido Tommasi Editor:

“per 6 people

3 slices of dry bread, 3 tablespoons of raisins table, 1 small glass of red wine, 1 sachet of saffron powder, 2 cloves, salt and pepper, extra virgin olive oil.

Put the oil in a pan and add the crumbled bread and raisins, let cook for a few minutes then add the wine in which you have melted saffron and spices.

Cover and cook over low heat until the mixture will be 'soft, add salt and pepper and serve at table.

This sauce and 'very tasty if accompanying the boiled fish” (Photo gives: