lift it from its sauce and put into a new pan
some milk, a little salt and honey, and very
little water. Set it by a slow fire to warm,
crumble some pastry, and add it gradually,
stirring carefully so that it doesn’t burn.
Add the chicken, whole or cut up, turn out
on a dish, and pour over the following
sauce: pepper, lovage, oregano, honey, a
little grape syrup, and cooking liquid. Mix.
Bring it to the boil in a pan. When it boils,
thicken with starch, and serve.
— ApiciusNew Flavors, New Clarity, and Jellies But
there were some important differences, and
genuine progress. Fish sauce had disappeared,
its place taken by vinegar and unripe grape
juice, or verjus. Thanks in part to the
Crusades, which brought Europeans to the
Middle East and into contact with Arab trade
and traditions, many local Mediterranean
flavorings had been displaced by exotic