The ffest off the Cockentryce: Sauces

I made 3 sauces to serve on the table with all of these roast meat:

Take halfe vinegar and half Vergis, a handfull of percely and sage chopte very small, a pomewater shredde very small, then take the gravie of the pigge with sugar and pepper and boyle them together.

I did not like how this came out at all and I’m not giving you the recipe. It was a weird vinegary lumpy sauce. The other two are both great, make those.


Take Mustard seed and waishe it & drye it in an ovene, grynde it drye. farse it thurgh a farse. clarifie hony with wyne & vynegur & stere it wel togedrer and make it thikke ynowz. & whan þou wilt spende þerof make it tnynne with wyne.


  • 1/2 cup mustard seed
  • 1/2 cup honey
  • 1/4 cup cider vinegar
  • 1 cup champagne vinegar


Heat a sauce pan on the stove. Use a mortar and pestle to gently crush the mustard seeds — not into powder, but so that the seeds get a bit opened up and fragrant. Add the seeds to the pan and toast for a few minutes before adding the rest of the ingredients and whisking together. Allow to cook for 10-15 minutes and then turn down heat and allow to cool. Serve with pigge.


To make a good sour cherry sauce, then put the cherries in a saucepan, cook them and let them cool. Pass them through a cloth, then put them back in the pot and put them on the coals. Let it boil and stir it until it thickens. Add honey, bread crumbs, cloves and enough good spices and put them in a barrel. It will stay fresh for three or four years.


  • 16 oz frozen cherries
  • 16 oz cherry juice
  • 1/2 cup honey
  • 1 TB 5-spice


Cook together until cherries are softened. Allow to cool to room temperature. Puree with an immersion blender. Serve with Pigge.


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