What We're Cooking: Three sauces
Submittor: Lady Esa inghean mhicDubh
Source: Curey on English
THE RECIPE Unredeacted:
Kaudel ferre. Wyn, amnidoun, reysyns wioute stones to don rin, sucre vort abaten the streine of e wyn
INGREDIENTS:
  • 1 cup of red wine
  • 1 cup of sugar
  • raisins (as much as you want)
  • ½ tbsp cornstarch
THE RECIPE Redeacted:
  1. Heat wine, dissolve sugar in the wine.
  2. Add cornstarch to thicken and sprinkle raisins inside.
  3. Boil until heated through.
  4. Serve hot or cold.
THE RECIPE Unredeacted:
Poumes amole. Wyn, ayren, flour of corne itried, appleen igoboned abouen, sucre vort abaten þe streinþe of þe wyn.
INGREDIENTS:
  • 1 cup of red wine
  • 1 cup of sugar
  • 1 egg
  • ½ tbsp cornstarch
  • 1 macintosh apple, peeled and chopped
THE RECIPE Redeacted:
  1. Heat wine, dissolve sugar in the wine
  2. Add cornstarch to thicken.
  3. Temper the egg by scrambling egg in a bowl, then adding the heated wine mixture by 1/4 cups until the bowl is warm to the touch.
  4. Then mix egg and wine mixture into the pot.
  5. Add apples and heat through. Serve hot or cold.
THE RECIPE Unredeacted:
Freseyes. Streberyen igrounden wyþ milke of alemauns, flour of rys oþur amydon, gret vlehs, poudre of kanele & sucre; þe colur red, & streberien istreyed abouen.
INGREDIENTS:
  • 1 cup almond milk (commercially sold – already includes sugar)
  • 1 tbsp rice flour
  • 1 pint strawberries, reserve a few for garnish.
  • 1 tbsp cinnamon
THE RECIPE Redeacted:
  1. Process strawberries until pureed.
  2. Scald almond milk
  3. add strawberries.
  4. Add cinnamon.
  5. Add rice flour to thicken.
  6. Serve on beef with strawberries strewn on it.

She made three different sauces meant to be served with meat, although the recipes did not state which kinds. The first two were very sweet, but excellent with both rice and beef. The third, made with strawberries, was more subtle but seemed to have gained flavor as it sat. All sauces were good hot or cold.