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These sauces are a great accompaniment to roasted meats, poultry or fish. During the Middle Ages many of the culinary texts had whole chapters devoted just to sauces.
Aulx camelins pour Raye
Garlic Cinnamon Sauce
Source: Le Ménagier de ParisTime Period: 14th CenturyRegion: FranceCondimente
Honey Mustard Sauce
Source: Ein Büch von Güter SpeiseTime Period: 14th CenturyRegion: GermanyHærræ Salsæ
Sauce for the Lords (Cinnamon Sauce)
Source: Libellus de Arte CoquinariaTime Period: 13th CenturyRegion: Denmark, Iceland, & GermanyIus in Pisce Rubellione
Red Wine Sauce for Red Snapper or Sea Bream
Source: De Re CoquinariaTime Period: AntiquityRegion: Rome
Salçero para Perdius o Gallines en Ast
Almond & Pomegranate Sauce
Source: Libre Del CochTime Period: 16th CenturyRegion: Catalonia (Spain)Salsa Biza per deu Escudelles
Garlic Pine Nut Sauce
Source: Libre Del CochTime Period: 16th CenturyRegion: Catalonia (Spain)Sapor de Progna Secche
Dried Plum Sauce
Source: Libro de arte coquinaria Time Period: 15th CenturyRegion: ItalySauce Gamelyne
Cinnamon Sauce
Source: Cookery Book II Harleian MS. 4016Time Period: 15th CenturyRegion: EnglandSavore Camelino Optimo
Cinnamon Sauce
Source: Libro di cucina del secolo XIVTime Period: 14th CenturyRegion: ItalySavore Rinforzato Perfetto
Perfect Strong Sauce
Source: Libro per CuocoTime Period: 14th CenturyRegion: ItalyToroñges Salsero d'Herbes
Orange Herb Sauce
Source: Libre Del CochTime Period: 16th CenturyRegion: CataloniaPage updated
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