14th C English spicy sauce recipe.
Take crustes of brede and grynde hem smale. Do þerto powdour of galyngale, of canel, of gynguer, and salt it; tempre it vp with vyneger, and drawe it vp þurgh a straynour, & messe it forth. – Forme of Cury
This dish makes a somewhat spicy sauce that I tend to use in place of mustard as a condiment.
Bread crumbs, ground galingale, cinnmon, ginger, and salt mixed and then white wine vinegar is added. this is mixed and left to rest for a few minutes. The spiced breadcrumb and vinegar mixture is passed through a fine strainer. It will have the constistancy and thickness of a slightly thin mustard.
Hieatt, Constance B. and Sharon Butler. Curye on Inglish: English Culinary Manuscripts of the Fourteenth-Century (Including the Forme of Cury). New York: for The Early English Text Society by the Oxford University Press, 1985.