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Tudor Christmas Cookalong: Sauge

215 ratings | 11207 views
Welcome to the first part of our Tudor Christmas Cookalong at Hampton Court Palace! Follow our food historian Robin as he guides you through how to make Sauge - a truly Tudor way to finish up those Christmas dinner leftovers. Visit the Tudor kitchens on your visit to Hampton Court Palace: http://bit.ly/2h0FBrV
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Text Comments (10)
amesavis (22 days ago)
doesn't seem very appetizing with clove and ginger...
No Name (26 days ago)
They may have used ginger but did they really use galangal?! That's a speciality spice even today!
Theseus9 (2 months ago)
Life in the kitchen, it was like Food Factory.
Trish Doran (3 months ago)
Dude is seriously impressive with that knife!
Salimandy Amanda (4 months ago)
I've made it for a historical events and everyone attending enjoyed it.
Shraddha Sakunde (1 year ago)
what's the background score used from the beginning?
Fabio JK (1 year ago)
I tried it... it's very very very dry... the chicken is already a pretty dry meat and this type of "stuffing" is very bad for it, you show mix it with some olive oil or milk, to make it more creamy.
Jerry Dandridge (1 year ago)
"Round & round , alchemiated, meat off the carcass ... " couldn't of said it better meself -- this guys great !!
Talar Asdourian (1 year ago)
I love these!
Isaac du Toit (1 year ago)

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