SC - Preserves & Sauces - recipes wanted

[Lorix]

Again, Regards & much thanks for your recipes,

Lorix

WOLFMOMSCA at aol.com wrote:

> 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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