Ffesaunte Rosted Sauce*

Categories:	English   14th Century   Sauce
Original Source:	Harleian 4016
Secondary Source:	Pleyn Delight
Cook:	unknown
Meeting Date:	0000-00-00
Serves:	2 Use the slider to adjust the recipe to the correct number of servings

...his (pheasant's) sauce is Sugar and mustard.

Steps

1. Mix up very strong powdered mustard (as sharp as Chinese).
2. Add brown sugar to taste.
3. Serve on side: some prefer just salt.

Note

Make it taste like ham glaze (slightly spicy).

Costs: $1 or less

People seemed to like it.