Salsa de pago

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.[1] According to the Libre de coch recipe it was made with ginger, cinnamon, cloves and saffron. The name salsa de pagó comes from peacock (Catalan: el paó) that the sauce is intended for, but it can be served with other types of poultry.[2] It is similar to the recipe from the 14th-century Llibre de Sent Soví.[3]

References

Pedralbes. Universidad de Barcelona.
"Pollastre o capó rostit amb salsa de pagó". Fundació Institut Català de la Cuina.
Food in Motion The Migration of Foodstuffs and Cookery Techniques : Proceedings : Oxford Symposium. Oxford Symposium. 1983. ISBN 9780907325154.

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[1] Pedralbes. Universidad de Barcelona.

[2] "Pollastre o capó rostit amb salsa de pagó". Fundació Institut Català de la Cuina.

[3] Food in Motion The Migration of Foodstuffs and Cookery Techniques : Proceedings : Oxford Symposium. Oxford Symposium. 1983. ISBN 9780907325154.