Fowl, Apicius Sauce for
From Cassell's dictionary of cookery, 1892
Serves 1
Thick sauce for a boiled chicken.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 535. The excerpt below is the record exactly as published.
Fowl, Apiciua Sauce for.— Thick sauce for a boiled chicken. Put the following ingre- dients into a mortar : — Aniseed, dried mint, and lazar root (similar to assafoetida) ; cover them with vinegar; add dates, poiirin liquamen, oil, and a small quantity of mustard seeds ; re- duce all to a proper thickness with port wine warm
Cook this with the app: pantry check, scaling, and the assistant.