SC - Sauce recipe for lamb shanks
Artemis of St. Malachy
lek01 at uow.edu.au
Sat Oct 9 17:34:26 PDT 1999
Thank you all for the recipes. I'm going to try as many of them as possible
(heh, hope my family likes lamb shanks *grin*).
Artemis
Korrin S DaArdain wrote:
> Enjoy
>
> Korrin S. DaArdain
> Kingdom of An Tir in the Society for Creative Anachronism.
> Korrin.DaArdain at Juno.com
>
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
> Cameline Sauce (French, 14th c.)
> Goodman p. 286/25
> From Cariadoc's Miscellany, Copyright © by David Friedman, 1988,
> 1990, 1992.
> Note that at Tourney to make cameline they bray ginger, cinnamon
> and saffron and half a nutmeg moistened with wine, then take it out of
> the mortar; then have white bread crumbs, not toasted but moistened in
> cold water and brayed in the mortar, moisten them with wine and strain
> them, then boil all together and put in brown sugar last of all; and that
> is winter cameline. And in summer they do the same but it is not boiled.
> Sweet spicy Sweet & spicy
> ginger 1 t 1 t 1 t
> cinnamon 1 t 1 t 1 t
> saffron medium pinch for all 3
> nutmeg 1 whole 1/2 whl 1/2 whle
> wine 2 T 1/2 c 1/2 c
> bread crumbs 3 T 2 T 2 T
> brown sugar 2 T 1 t 1 T
> cold water 2 c 1 c 1 c
> Grind smoothly until well ground, add bread crumbs, grind smooth,
> add water and wine, bring it to a boil, simmer until thickened and add
> the brown sugar.
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
> Cameline Meat Brewet & Sauce
> From The Goodman of Paris. Posted by Master Ian / James L.
> Matterer (jmattere at weir.net)
> This cold meat dish comes from a reference in The Goodman of
> Paris, which lists a Parisian feast of 1393 where there was served "a
> cameline meat brewet - pieces of meat in a thin cinnamon sauce." Although
> it is not known exactly how this particular dish was prepared, this
> recipe is an approximation of how such a meat brewet may have been
> created. Curye on Inglish describes two cold brewets, one without meat
> (p. 128) and one with (p. 129).
> 2 lbs. beef, sliced into thin strips
> 1 tsp. butter
> 1 tsp. salt
> 1/8 tsp. pepper
> Meat butter in pan, add meat and seasonings and saute until done.
> Drain well and let cool. Place meat in a sealable container and add
> Cameline Sauce to cover. Refrigerate for several days, agitating
> container once a day. Remone from marinade and serve cold or at room
> temperature. Serves 4 - 8.
> ------------------------------
> Cameline Sauce
> "Pound ginger, plenty of cinnamon, cardamon, mace, long pepper if
> you wish, then squeeze out bread soaked in vinegar and strain it all
> together and salt it just right." - Le Viandier de Taillevent, from Food
> in History, p. 219.
> Unlike many sauces, this one is unboiled as per the description
> in Le Viandier de Taillevent, p. 219: "Cameline sauce has cinnamon as its
> predominant ingredient and is unboiled." Le Viandier also advises us that
> not all sauces contained binding agents (p. 23-24). Bearing that in mind,
> the bread crumbs have been left out of this version of the recipe.
> 1 c. each cider vinegar and water
> 1/2 tsp. cinnamon
> 1/4 tsp. each of ginger, cloves, mace, cardamon, pepper, and salt
> Combine liquids, add spices and mix thoroughly with a wire whisk.
> Taste for seasonings and adjust accordingly. Use immediately or
> refrigerate for later use.
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
>
> ___________________________________________________________________
> Get the Internet just the way you want it.
> Free software, free e-mail, and free Internet access for a month!
> Try Juno Web: http://dl.www.juno.com/dynoget/tagj.
> ============================================================================
>
> To be removed from the SCA-Cooks mailing list, please send a message to
> Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
>
> ============================================================================
============================================================================
To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
============================================================================
More information about the Sca-cooks
mailing list