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Civey (or Cyueye or Cyne) Sauce

Sauces and Spicery

This term appears regularly in ancient cookbooks including Cury 1390, Liber Cure 1430, Austin 1440 and appears to indicate either some type of sauce or a serving method.

Original Receipt in 'The Forme of Cury' by the Chief Master-Cook of King Richard II, c1390 (Cury 1390)

Take tenches and smite them to pieces, fry them, draw a lyour of raisins currants witth wine and water, do thereto hole raisins & powder of ginger of cloves of cinnamon of pepper do the tenches thereto & seethe them with sugar cypre & salt. & present forth.

Original Receipt in the 15th Century 'Austin Manuscripts' (Austin 1440)

Haddoke in Cyuee. Shal be yopened & ywash clean & ysode & yrosted on a gridel; grind peper & saffron, bred & ale mince onions, fri them in ale, & do therto, and salt: boille it, do thyn haddok in plateres, & thi ciuey aboue, & if forth.

Harys in Cyueye. Take harys, & flay them, & make them clean, an hacke them in gobettys, & seethe them in water & salt a lytylle; than take pepper, an saffron, an bread, y-grounde y-fere, & temper it with ale; than take oynonys & percely, y-mynced small to-gederys, & seethe them be them self, & afterward take & do thereto a porcyon of vynegre, & dresse in.

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