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Random Medieval Recipe of the Day:

LIX - Pepper sauce that is genuine. If you want to make a pepper sauce for each meat or for fish, take white flour and honey vinegar and temper enough that it is soft and of the broth of the meat or fish that is fat and put it to boil with spices that are enough and if you want yellow add saffron and if you want white do not add it. [Libro di cucina / Libro per cuoco (Italy, 14th/15th c. - Louise Smithson, trans.)] (permanent link)