SC - Syllabub - does anyone have a period recipe?

[Lorix]

Thanks Cindy,
light now dawns :-)
Lorix

Cindy Renfrow wrote:

> >Cindy Renfrow wrote:
> >
> >> snip
> >gave me a Strawberry sauce recipe:  "Harleian MS. 279 - Potage Dyvers and
> >useful
> >& interesting information!
> >
> >Thanks Cindy,
> >
> >I just wanted to say thanks and ask questions in respect of the strawberry
> >sauce.
> >
> >"point it with Vinegar, & a little white grease put thereto; color it with
> >Alkanet, & drop it
> >about,"  OK what is alkanet, what does it mean to "point" it with vinegar
> >. . .
> >& "drop it about" means what exactly?
> >
> >Also, if I did wish to use it as a sauce, do you know what would it be served
> >with in period.  Ie would it have been served with meat (chicken for
> >example) or
> >would it only have been served as a sort of dessert?
> >
> >Thanks again,
> >Lorix
> >
>
> Point it with vinegar means to sharpen the flavor by adding a little vinegar.
>
> Alkanet is an herb.  The chopped root immediately releases a red color when
> cooked in fat.  About 4 teaspoons alkanet cooked in 2 tablespoons lard
> results in a blood red color.  The lard is strained to remove the alkanet &
> the lard is used to color your dish.  In this case, you garnish the dish
> with drops of red lard and pomegranate seeds.
>
> I like this as a sauce with roasted chicken.  If you make it as a thick
> pottage, it can serve as a dessert.
>
> Regards,
>
> Cindy Renfrow/Sincgiefu

============================================================================

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".

============================================================================