Recipe by Daniel Myers
This is a variant on Cold Sage Sauce that I'd done quite a while ago. It's much simpler and more piquant, and has a flavor reminiscent of deviled eggs. The original source did not say to cook the sauce at all, but I felt it would help mellow the ingredients a bit.
2 hard-boiled eggs (yolks only)
2 tsp. sage
1/2 tsp. ginger
1/4 tsp. salt
1/8 tsp. pepper
1/4 cup red wine vinegar
Mash hard boiled egg yolks into fine crumbs. Add spices and mix well. Add vinegar and heat in a small sauce pan until boiling, thinning with water as necessary to keep desired consistency. Serve hot over chicken or pork.
Source [Two Fifteenth-Century Cookery-Books, T. Austin (ed.)]: Pigge or chiken in Sauge. Take a pigge, Draw him, smyte of his hede, kutte him in .iiij. quarters, boyle him til he be ynow, take him vppe, and lete cole, smyte him in peces; take an hondefull. or .ij. of Sauge, wassh hit, grynde it in a morter with hard yolkes of egges; then drawe hit vppe with goode vinegre, but make hit not to thyn; then seson hit with powder of Peper, ginger, and salt; then cowche thi pigge in disshes, and caste the sirippe ther-vppon, and serue it forthe.
Published: August 24, 2007
© Copyright 2017 Medieval Cookery