Recipe Source: Anonymous. An Early Northern Cookery Book. Rudolf Grewe and Constance B. Hieatt, eds. Arizona Center for Medieval and Renaissance Studies, Tempe, 2001 p. 31
Okay, this one is a little strange. I'm not entirely sure that it counts as a "fail," but I'm not exactly sure that it's a "win" either. I think that while it is listed as a sauce it is probably more of a "marinade," and that it was just as likely to be considered as a preservative as anything else. It is a very strongly flavored sauce and other, similar sauces have included the instruction to rinse off the meat before using it. That said, this didn't actually taste bad. It was actually kind of good. I served it over roasted beef and while people didn't eat a whole lot of it they certainly ate it.
2 tablespoons ground cinnamon
A combination of ground cloves, nutmeg, cardamom, black pepper and ginger adding up to 1 tablespoon
1/4 cup breadcrumbs
1/4 cup red wine vinegar
- Combine all the ingredients in a bowl and mix well.
- Serve with roasted meat.