Sauce Ginger

Preparation info

    • Difficulty

      Easy

Appears in

Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Ingredients

  • 8 oz/225 g fresh white bread, crusts removed
  • ½ pt/300

Method

Soak the bread in the vinegar until soft, then rub through a sieve three times.

Stir in the ginger and salt, bottle and seal.