Saracen Sauce
JANINE BRANNON
JANINEB at smtpgw.mis.ssh.edu
Tue Apr 8 12:35:34 PDT 1997
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.
More information about the Sca-cooks
mailing list