Name: Thick Sauce for a Boiled Chicken
Ingredients: 1 teaspoon aniseed; 2 teaspoons dried mint; 1 tablespoon lazar root (or similar root)

Thick Sauce for a Boiled Chicken

Ingredients

1 teaspoon aniseed
2 teaspoons dried mint
1 tablespoon lazar root (or similar root)

Directions

Make the sauce

Combine aniseed, dried mint, and lazar root in a mortar.
Grind the ingredients into a thick paste.

Serve

Serve the sauce over boiled chicken.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Aniseed: Adds a sweet, licorice-like aroma that flavours the sauce.
Dried mint: Adds a cool, aromatic herbal flavour.
Lazar root: Adds bulk and earthy flavour to the paste; its exact role is not described in the record.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.