Sauce for Roast Pigeon

Preparation info

    • Difficulty

      Easy

Appears in

Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Method

As above, but replace the ginger with a small clove of garlic, ground to a smooth paste.

For hot meats, there were specific sauces for capon,