SC - Preserves & Sauces - recipes wanted

[WOLFMOMSCA at aol.com]

Lorix:

This one freezes well, and besides being a great sauce for roasted meats, 
also makes a great condiment for burgers on the barby. 

>From The English Hous-wife, Gervase Markham, 1615

Sauce for a Roast Capon

To make an excellent sause for a rost Capon, you shall take Onions, and 
having sliced and peeled them, boyle them in fair water with Pepper, Salt, 
and a few bread crummes: then put unto it a spoonfull or two of claret Wine, 
the juyce of an Orenge, and three or four slices of Lemmon peel: all these 
shred together, and so pour it upon the Capon being broke up.

2 cups minced onion (save yourself the last step of "shredding")
1/4 tsp. minced lemon peel
2 Tbsp. dry red or white wine (Your choice, I've used both with equal success)
1 1/2 cups OJ (fresh-squeezed is best, but country-style with the pulp works 
fine)
2 Tbsp bread crumbs
Salt
Pepper  (both to taste)

Put the onions in a saucepan with enough water to cover, add salt & pepper as 
you like it.  Bring to a boil, then simmer for about 10-15 minutes.  Add the 
rest of the ingredients, bring back to a boil, and simmer until it thickens 
up a bit.    Serve it forth, as the saying goes.

This was served at an Elizabethan feast I did this past February.  I had 
leftovers, so I chucked it in a zip-loc baggie and put it in the freezer.  I 
thawed it out in August for a roast beef dinner, and it was just fine.  Be 
aware that freezing this will cause the onions to somehow become more 
onion-y.  I don't know why (that's the science of cookery).  But it worked 
quite well.  It also worked well as an ingredient in everyday meatloaf.  Came 
out quite yummy.

Walk in peace,
Wolfmother

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