SC - Preserves & Sauces - recipes wanted
WOLFMOMSCA at aol.com
WOLFMOMSCA at aol.com
Sun Oct 17 06:40:15 PDT 1999
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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