Two more sauces, quite typical ones:
Also made with parsley and rye bread, pounded and macerated (durch gezogen) with vinegar, that sauce is good for a roast.
Also take young onions or parsley and sage and bread as is described before.
Savoury herbs, vinegar, and a thickening agent – these types of sauces were served with meat and show up in almost all cookbooks. They are quite good.
Bound together with medicinal, veterinary, and magical texts, the culinary recipes of Munich Cgm 384 were partly published in 1865 as “Ein alemannisches Büchlein von guter Speise“. The manuscript dates to the second half of the fifteenth century. My translation follows the edition by Trude Ehlert in Münchner Kochbuchhandschriften aus dem 15. Jahrhundert, Tupperware Deutschland, Frankfurt 1999, which includes the first section of recipes not published earlier.