[122.] See two recipes for Nombuls in Liber Cure, p. 10, and for ‘Nombuls of a Dere,’ in H. Ord. p. 427.
[123.] For Sauces (Salsamenta) see Part II. of Liber Cure, p. 27-34.
[124.] Recipe ‘for lumbardus Mustard’ in Liber Cure, p. 30.
[125.] Fleshe poudred or salted. Caro salsa, vel salita. Withals.
[126.] The juice of unripe grapes. See Maison Rustique, p. 620.
[127.] Chaudwyn, [l. 688] below. See a recipe for “Chaudern for Swannes” in Household Ordinances, p. 441; and for “þandon (MS. chaudon*) for wylde digges, swannus and piggus,” in Liber Cure, p. 9, and “Sawce for swannus,” Ibid. p. 29. It was made of chopped liver and entrails boiled with blood, bread, wine, vinegar, pepper, cloves, and ginger.
* Sloane 1986, p. 48, or fol. 27 b. It is not safe to differ from Mr Morris, but on comparing the C of ‘Chaudoñ for swannis,’ col. 1, with that of ‘Caudelle of almonde,’ at the top of the second col., I have no doubt that the letter is C. So on fol. 31 b. the C of Chaudon is more like the C of Charlet opposite than the T of Take under it. The C of Caudel dalmon on fol. 34 b., and that of Cultellis, fol. 24, l. 5, are of the same shape.
[127a.] Pepper. “The third thing is Pepper, a sauce for vplandish folkes: for they mingle Pepper with Beanes and Peason. Likewise of toasted bread with Ale or Wine, and with Pepper, they make a blacke sauce, as if it were pap, that is called pepper, and that they cast vpon theyr meat, flesh and fish.” Reg. San. Salerni, p. 67. [Corrigenda]
[128.] See the recipe “To make Gynger Sause” in H. Ord. p. 441, and “For sawce gynger,” L. C. C. p. 52.
[129.] No doubt the “sawce fyne þat men calles camelyne” of Liber Cure, p. 30, ‘raysons of corouns,’ nuts, bread crusts, cloves, ginger, cinnamon, powdered together and mixed with vinegar. “Camelin, sauce cameline, A certaine daintie Italian sauce.” Cot.