Gravies

Almond milk was an essential ingredient in medieval recipes such as chicken, rabbits, eels or oysters ‘in gravy’. ‘Gravy enforced’ was almond milk flavoured and coloured with ginger and saffron before being enriched with boiled egg yolks and gobbets of fat cheese, while white peas in gravy were finished with almond butter, sugar, fried onions and olive oil.¹³⁵