Hærræ Salsæ
Sauce for the Lords (Cinnamon Sauce)
Source:Libellus de Arte Coquinaria a comparative analysis of 4 manuscripts, dating from the 13th century, collection of 35 recipes in three languages... Danish, Icelandic, & Low German.
Original Recipe:
Quomodo temperetur salsum dominorum et quamdiu durat.
Man skal takæ gørfærs naghlæ, oc Muscat, cardemomum, pipær, cinamomum thæt ær kaniæl, oc ingifær, allæ iæfn wæghnæ, tho swa at kaniæl ær æm mykæt sum allæ hinæ andræ; oc slyk tu stekt brøth sum allæ hinæ andræ, oc støtæ them allæ samæ, oc malæ mæth stæk ædykæ oc latæ I en læghæl. Thæt ær hærræ salsæ, oc ær goth et halft aar.
Translation: (Translation from Libellus de Arte Coquinaria: An Early Northern Cookery Book)
How to prepare a sauce for the lords and how long it lasts.
One takes cloves and nutmeg, cardamon, pepper, cinnamon – that is canel – and ginger, all in equal amounts, except that there should be as much canel as all the other spices; and add twice as much toasted bread as of everything else, and grind them all together, and blend with strong vinegar, and place it in a cask. This is a lordly sauce, and it is good for half a year.
My Interpretation:
Combine all ingredients and let set for about 30 minutes. Add additional water until desired consistency is reached.
Notes:
References:
"The Socalled Harpestreng Cookbook." Monumenta Culinaria Et Diaetetica Historica. Ed. M. Kristensen. Thomas Gloning, 18 July 2000. Web. 28 Sept. 2012. <http://www.uni-giessen.de/gloning/tx/harp-kkr.htm>.13th Century "K" Codex of Libellus de Arte Coquinaria.
Grewe, Rudolf, and Constance B. Hieatt. Libellus De Arte Coquinaria: An Early Northern Cookery Book. Tempe: Arizona Center for Medieval and Renaissance Studies, 2001. Print.A comparative analysis of 4 manuscripts, dating from the 13th century, collection of 35 recipes in three languages... Danish, Icelandic, & Low German.