SC - Noemi's recipe chal
Marisa Herzog
marisa_herzog at macmail.ucsc.edu
Tue Sep 23 11:46:37 PDT 1997
RE>SC - Noemi's recipe challenge 9/23/97
Brid's attempt
<snip>
"One of the most interesting version of takany is the ancient dish of
sourvetrece (savanyu vetrece), which was already mentioned as a part of
thedinners of King Matthias in the fifteenth century. In this type of
ragout,beef is cooked with smoked bacon, garlic and black pepper: later bay
leaves,mustard, lemon juice, vinegar, sugar and grated lemon rind are added,
andfinally sour cream. The only flavors lost over the centuries are mace,
ginger, and saffron."
<snip>
SOUR VETRECE
1/2 lb beef
4-5 strips of bacon (good stuff, not brand name)
2-3 cloves garlic
black pepper
bay leaves
mustard
1/2c balsamic vinegar
lemon zest
lemon juice
sugar
ginger, mace, saffron (assuming these should be "added back in")
1/2c sourcream
As the book says that it is supposed to be a ragout, I would chop the beef
into bite sized bits, chop the bacon, and throw them both into a large hot pan
with the garlic and the pepper. Brown. Turn down heat. Add vinegar, a
couple bay leaves, dash of mustard, ginger and mace, squirt of lemon, grind a
couple threads saffron into some of the liquid and add it. Adjust to taste.
Add a spoonful of sugar, adjust to taste. Simmer until meat is tender. Take
off heat. Stir in sour cream and a pinch of lemon zest.
This would be *really* good served over rice or noodles or with a nice fresh
crusty loaf of bread.
- -brid
(oy veh, now starving!)
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