Saracen Sauce

[JANINE BRANNON]

Try this - forwarded with the kind permission of Bertram, BMDL,
Aethelmearc, East.....

BERTRAM'S LAMB MEATBALLS WITH SARACEN SAUCE


  LAMB MEATBALLS

     1 lb.  lean ground lamb
            garlic salt
            ground pepper

      Fill a 4 quart pot three quarters full
      with water, add a teaspoon of salt, and
      bring to a rolling boil.

      Put garlic salt and pepper on the ground
      lamb, to taste, and form it into small
      balls, about the size of mellon balls.

      Place the meatballs in the boiling water
      and cook them for 5-10 minutes until they
      float or until one that you taste is cooked.
      For a large feast, freeze them and reheat
      them later, serving them with the Saracen
      Sauce described below.


  SARACEN SAUCE

      2 cups       onion soup or beef stock, strained
      1 cup        red wine
    1/2 teaspoon   ground pepper
    1/2 teaspoon   mace
    1/2 teaspoon   cinnamon
    1/4 teaspoon   ground cloves
      5 ounces     currants
      1 tablespoon sugar
    1/4 teaspoon   red food coloring
    ---------------------------------
      1 teaspoon   ground ginger
    1/4 cup        white vinegar
    1/2 cup        breadcrumbs

      In a large saucepan combine all the ingredients
      down through the food coloring. Bring to a boil
      and simmer for 10-15 minutes or longer.  When
      ready to serve, add the ginger and vinegar and
      stir well.  Remove from heat and add in the
      breadcrumbs, just enough to thicken slightly.

      Pour over the lamb meatballs or serve on the side.