little saffron and fine spices; mix everything together, strain it and put it into a pot on the coals, stirring constantly until it coats the spoon; and so take it off the fire, stirring constantly for the length of two Our Father s; then dish it out, putting mild spices on top… — The Neapolitan Recipe Collection, ca 1475, transl Terence Scully Sauce Terminology Another important development during the Middle Ages was the elaboration of a new vocabulary for sauces and other flavorful fluids, and a more systematic approach to them The Roman term ius was replaced by derivatives of the L a t i n salsus, meaning “salted”: sauce in France, salsa in Italy and Spain In French, jus came to mean meat juices; bouillon was a stock produced by simmering meat in water; coulis was a thickened meat preparation that gave flavor and body to sauces, to potages — substantial soups — and other prepared dishes The French soupe was the equivalent of the English sop, a flavorful liquid imbuing a piece or pieces of bread A number of manuscripts divide their recipes into categories: there are uncooked sauces, cooked sauces, sauces in which to cook meat, and others with which to serve meats, thin and thick potages, and so on And the English wor d gravy appears, derived apparently but mysteriously from the French grané The latter, whose name derives from the Latin granatus, “made with grains, grainy,” was a kind of stew made with meat and meat juices, and not a separate mixture of spices and liquid French Sauces from the 17th Century In the recipe books of La Varenne and Pierre de Lune, we can find a hollandaiselike “fragrant sauce,” the cream-like emulsion still called beurre blanc or ...substantial soups — and other prepared dishes The French soupe was the equivalent of the English sop, a flavorful liquid imbuing a piece or pieces of bread A number of manuscripts divide their recipes... recipes into categories: there are uncooked sauces, cooked sauces, sauces in which to cook meat, and others with which to serve meats, thin and thick potages, and so on And the English wor d gravy... from the French grané The latter, whose name derives from the Latin granatus, “made with grains, grainy,” was a kind of stew made with meat and meat juices, and not a separate mixture of spices and