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 [ast].[3]
