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Rapey or Rapeye
Sauces and Spicery
Historic

A very thick spiced sauce, typically for fish, made of dried fruit boiled in wine (Cury 1390, Austin 1440, AW 1591)


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

RAPE.
Take half fyges and half raisins pike them and waisshe them in water skalde them in wine. Bray them in a morter, and draw them though a strainer. Cast them in a pot and therwith powder of pepper and oother good powders. alay it up with flour of Rice. And colour it with sanders, salt it. & present it forth.






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