10.1.8 Another Alexandrian sauce for grilled fish pepper, lovage, green coriander, onion, stoned damsons, passum, liquamen, defrutum and cook it. We saw the fishmonger…
Salsa de Pago; Sauce for a Peacock (too long to transpose) (part of an ongoing series in which I share recipes presented at The Lay…
Let’s start with 3.3 Asparagus. Dry the asparagus, put it upright in hot water. That’s the instructions for basic cooked asparagus. I didnt change a…
A salad, or perhaps a chutney, of boiled beets and leeks, dressed with passum and liquamen, cumin and pepper. The joy that is farm…
Remember “lemon chicken” from the takeout American style Chinese place when we were kids? It was so unexpected, sweet and sour, dense and light at…
Sauce for a Gos A Fifteenth Century Cookry Boke Compiled by John L Anderson Page 68 and Salsa D’Oques, Goose Sauce Sent Sovi The Cookry…