Take Ginger, Galingale, Cloves & grind in a mortar; then take a handful of Sage & put thereto, grind well together; take Eggs & seethe them hard, take the yolks, grind them with Sage & with the spices & mix it up with Vinegar or wine vinegar or with Ale vinegar, take the white of the Egg & seethe them & mince them small & cast thereto; when it is mixed, take Flesh of hens or Fishes & lay on dishes & cast thine meat above.
From the 15th Century cook book Harleian MS. 279, Volume I
Enough chicken for four people made as you wish
For example 4 roasted chicken legs.
3 hard boiled eggs
1 teaspoon ginger
½ teaspoon galingale
½ teaspoon cloves
½ dl fresh sage leaves
3 tablespoon wine vinegar
Chop sage leaves finely and mix together well all ingredients. Add salt if needed. Serve cold with the chicken.
Comments by the girl who runs One Year and Thousand Eggs:
I made simple roasted chicken legs in oven and used only salt and black pepper to season the legs. I have seen this sauce recipe many times and I have wanted to try it a long time. I don’t remember that I have tasted this sauce before. This is maybe one of the best medieval sauce recipe I have seen and tasted this far!! I am sure that I will do it again someday. It will be good sauce for example white fish and pork.