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Sauce noyre for capons y rosted (Black Sauce for Roast Capons)
Sauce noyre for capons y rosted (Black Sauce for Roast Capons) is a traditional Medieval recipe for a classic sauce of roasted chicken livers blended with bread and verjuice that' spiced and mixed with juices from a roast chicken before being served to accompany the chicken. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Black Sauce for Roast Capons (Sauce noyre for capons y rosted).
prep time
20 minutes
cook time
25 minutes
Total Time:
45 minutes
Serves:
6
Rating: 
Tags : Sauce RecipesSpice RecipesChicken RecipesFowl RecipesBritish RecipesEnglish Recipes
Original Recipe
Sauce noyre for capons y rosted
(from A Forme of Cury)
Ꞇe þe lyuꝰ of capos +̅ roſt hyt wel · ꞇake aneys +̅ graynese ꝺe paryſe gyng ᷑ · canel · +̅ a lital cruſt of breꝺe +̅ grynꝺ hit ſmale · +̅ grynꝺe hit ỽp wiþ ỽ ᷑ions +̅ wiþ grece of capos · boyle hiꞇ anꝺ ſerue hit foꝛth ·
Translation
Black Sauce for Roast Capons
Take the livers of capons and roast them well. Take aniseeds and grains of paradise, ginger, cinnamon and a few crusts of
bread and grind them finely. Pound them with verjuice and with the capon drippings. Boil it and serve it forth.
Modern Redaction
Method:
Clean, wash and dry the chicken livers. Brush with a little oil, place in a roasting tin and roast in an oven pre-heated to 200°C for about 15 minutes, or until roasted very dark. Remove the livers, allow to cool then chop finely.
In a mortar, combine the chicken livers, spices, breadcrumbs and verjuice. Pound to a paste then add a little of the juices from the roast chicken. Form into a smooth paste then place in a pan and combine with the remaining chicken pan juices. Stir until smooth, bring to a simmer and serve hot to accompany the chicken.
Find more Medieval recipes as well as more recipes from the Forme of Cury here.
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