Sauge
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Original RecipeSauge (from Harleian MS 279)Take Gyngere, Galyngale, Clowys, & gynde in a morter; than take an handfulle of Sawge, & do ther-to, grynd wyl to-gederys; take Eyroun, & sethe hem harde, nym the yolkys, grynde hem with the Sawge & with the spycis, & temper it vppe with Venegre or eysel, or with Alegere; take the whyte of þe Eyroun, & sethe hem, & mynce hem smal, & caste ther-to; when it is y-temperyd, take Brawn of hennys or Fyssches, & ley on dysschys, & caste thin mete a-boue. 
Modern RedactionIngredients:
1 tbsp dried sage rubbed to a powder Method:PreparationUsing a fork mash the egg yolks in a bowl then add the wine and vinegar. Blend these with the fork until they form a smooth paste. In a separete bowl mash the egg whites into a coarse paste and add the spices, mixing thoroughly. Transfer the egg white mixture to the yolk mixture, using the fork to blend them together until smooth then season with salt. This sauce goes well with fatty meats such as pork. It's also an excellent accompaniment to sausages. |
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Other recipes with sage and galingale as primary ingredients: Galyntine Sauge Aka Involtini di Salvia Jusshell Enforced Gode Powder Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
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