SC - Sauces query
grizly at mindspring.com
grizly at mindspring.com
Wed Jul 12 19:39:55 PDT 2000
sca-cooks at ansteorra.org wrote:
> Part of the menu for my upcoming park Lunch & tourney event will be cold meats.
So far I have two sauce recipes for them - Cereleun Blue sauce (from Redon's Medieval Kitchen) and a Green sauce (from Santich's Original Mediterranian Cookbook).
I need two others - preferrably a dark sauce (I was thinking a Pepper one) and one of a different colour (I once tasted a sauce with main ingredients of Oranges & mace but can't find any recipes or paperwork one it - any ideas?? )>>>>
My personal belief is that no collection of sauces is comlete wothout a good, strong mustard sauce. Platina's red Mustard has been discussed recently, and is a favorite of mine (I have 6 that I amke regularly).
Red Mustard
(On Good Health and Right Pleasure -- Platina translated by Milham)
Liber ovtavus, <14> : Sinapeum Rubeum: Sinapum, passalas, sandalos, buccellas, pinas tostas, cinnami parum, seorsum autsimul conterito, vel molito. Trita cum acresta aut aceto cum-que modico sapae dissolvito, in patinasque per setaceum transagito. Hoc minus praedicto concalefacit, ac sitim movet, nec incommode nutrit.
Book Eight, <14> Red Mustard sauce: Grind in mortar or mill, either separately or all together, mustard, raisins, dates, toasted bread, and a little cinnamon. When it is ground, soak with verjuice or vinegar and a bit of must, and pass through a sieve into serving dishes. This heats less than the one above and stimulates the thirst but does not nourish badly.
niccolo's Red Mustard (Makes about 1 ½ cups prepared mustard sauce.)
½ cup mustard flour (yellow) 4 large pitted dates
¾ c. cider vinegar 1 slice toasted bread
¼ c. white grape juice ¼ tsp cinnamon
2 Tbl zante raisins ¼ tsp salt (to taste)
Combine the two liquids and stir; set aside. In mortar or food processor grind mustard flour, bread, raisins, dates and cinnamon until fine. You may need to add a little of the liquid to loosen it. When ground, turn out into the mustard in large mixing bowl and add salt and add ¾ of the liquid. Stir with a spoon or whisk until smooth. Pass this mixture entirely through a fine mesh sieve. This will make a very smooth paste and remove fibrous material left from raisins and dates. Let stand covered overnight. Stir in more vinegar/juice liquid to desired consistency.
pacem et bonum,
niccolo difrancesco
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