Medieval cuisine. The delicate sauce was used to flavor boiled fish
The following is a recipe of very simple realization reported in the English cooking manual The forme of Cury, whose first publication dates back to the distant 1390, a text that at the time marked a milestone in the history of Anglo-Saxon and European gastronomy in general.
The delicate sauce ( sobre sawse ) was consumed on the days of Christmas, and not only that, especially to flavor fish-based dishes:here's how to make it.
Textually taken from The forme of cury. The kitchen at the court of King Richard II of England, Guido Tommasi Publisher:
“for 6 people
3 slices of dry bread, 3 tablespoons of raisins, 1 small glass of red wine, 1 sachet of saffron powder, 2 cloves, salt and pepper, extra virgin olive oil.
Put the oil in a pan and add the crumbled bread and raisins, brown for a few moments then add the wine in which you have melted the saffron and spices.
Cover and cook over low heat until the mixture is soft, add salt and pepper and serve.
This sauce is very tasty when accompanied by boiled fish " .