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Salsa de pago is a type of salsa found in medieval Catalan cuisine. The recipe for capons served with salsa de pago can be found in the 16th-century cookbook Libre de coch. This dish was served for Christmas dinner. According to the Libre de coch recipe it was made with ginger, cinnamon, cloves and saffron. The name salsa de pagó comes from peacock that the sauce is intended for, but it can be served with other types of poultry. It is similar to the recipe from the 14th-century Llibre de Sent Soví.
The Llibre del Coch, or Llibre de doctrina per a ben servir, de tallar y del art de coch cs de qualsevol manera, potatges y salses compost per lo diligent mestre Robert coch del Serenissimo senyor Don Ferrando Rey de Napols, is a Catalan recipe book written around 1490 by Master Robert de Nola. Its earliest preserved printed edition is from 1520, published in Catalan in Barcelona. It includes mainly recipes from the Catalan cuisine of the time, some of them inherited from the Llibre de Sent Soví, and some from neighboring countries, such as the Occitan cuisine and the Italian cuisine, including traditions from different areas dominated by the Crown of Aragon, which at that time was spread to the northeastern Mediterranean, Southern Italy, Corsica and Sicily. Despite not including Castilian recipes, was also very successful in Castile, was translated into Spanish in 1525 and republished in this language several times. It is considered of great value for acquiring a good knowledge about the gastronomy of the Renaissance.
References
- 1 2 The Gentleman's Magazine. Early English newspapers. F. Jefferies. 1905. p. 325. Retrieved April 23, 2018.
- ↑ Breverton, T. (2015). The Tudor Kitchen: What the Tudors Ate & Drank. Amberley Publishing. p. pt268. ISBN 978-1-4456-4875-0 . Retrieved April 23, 2018.
- ↑ The Goodman of Paris (Le Menagier de Paris): A Treatise on Moral and Domestic Economy by A Citizen of Paris, c.1393
- ↑ Schully, Terence (1997). The Vivendier:A Critical Edition with English Translation. p. 37. ISBN 9780907325819.
- ↑ "GLOSSARY OF MEDIEVAL & RENAISSANCE CULINARY TERMS". Thousand Eggs. Archived from the original on 2021-04-15. Retrieved 19 June 2021.
- ↑ Libre del Coch, Recipes 29-30
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