Sauce Gaunceli or Sermstele for Goose30

Preparation info
    • Difficulty


Appears in
Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About


  • 2 large cloves garlic
  • 1 oz/25 g plain white flour


Chop and grind the garlic to a smooth paste, mix with the milk, and beat into the flour, salt and saffron.

Simmer for a few minutes, stirring continuously until thickened and cooked, adding a little more milk if necessary to produce a good pouring consistency.