SC -Garlic sauce, was My latest feast (and a few comments)

[LYN M PARKINSON]

Stefan,

#99. from the Medieval Kitchen p. 165.
Garlic sauce for all meats: take the garlic and cook it in the embers,
then pound it thoroughly and add raw garlic and crumb of bread, and sweet
spices, and broth; and mix everything together and boil it a little; and
serve hot. 

 Frati, Ludovico, ed. _Libro di cucina des secolo ZIV._ Livorno, 1899;
reprinted Bologna, Forni, 1970.

The 3 other garlic sauces they give are not ember roasted.

Should have finished reading Master A's post--he gives all the other
pertinant info.  If you didn't put in much broth, it could be a spread
consistency.

The Roast Onion Salad appears a century earlier than Platina, in _Libro
della cucina del secolo XIV_, Zambrini, Francesco, ed., Bologna, Gaetano
Romagnoli, 1863, reprinted, Bologna, Forni, 1968.  

#26.  Of Onion Salad.  Take onions; cook them in the embers, then peel
them and cut them across into longish, thin slices; add a little vinegar,
salt, oil, and spices, and serve.     p. 79, Medieval Kitchen.

They say that "this recipe appears at the very end of our Tuscan
collection, after the recipes for invalids.  It is clearly written in the
hand of someone other than the scribe of the rest of the text.  We
searched in vain for this recipe in other cookbooks of the period, ...a
century later, ...Platina...would include it..."

I accidentally carmelized some onions one day, peeling them and roasting
them in a covered casserole in too little water, in the oven.  Master A
is right: Yum!  Since I did it in the oven, it would be possible to
reproduce this without live embers in which to cook them.  Should work
for the garlic, too.

Regards,

Allison
allilyn at juno.com, Barony Marche of the Debatable Lands, Pittsburgh, PA
Kingdom of Aethelmearc

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