SC - Sauces

[Jenne Heise]

> >Any other sauces that anyone would recommend with pork? We'll be
> >roasting it with garlic and not much else - it was scrumptious last
> >year under a different Kitchen Steward, who's now out of the country.

When we ran the taste-test  for the sauces we used in the dayboard I just
did, we found that all the sauces were good with pork. However, the ones
we liked best with it were the green sauce, the Tournai cameline, the
black (pepper) sauce, and the black grape sauce (best of all! it has that
sweet/sour thing going).

Recipes and redactions follow.
- -------
Black Sauce: (3x)
Original: "Black poivre. Crush ginger and charred bread and pepper,
moisten with vinegar and verjuice, and boil (The Viander of
Taillevent,edited by Scully, 227, translated in The Medieval Kitchen,
Redon et al.)"
    6 slices dark bread, burnt (I used rye with caraway)
    Equal parts cider vinegar and cider (1c.?) approximation for verjuice
    1 c. wine vinegar
    6 Tb pepper
    4 1/2 Tbsp powdered ginger
    3 tsp salt
Crush up the charred bread into bread crumbs, grind up the pepper (use
fresh-ground) and mise with powdered ginger. Mix this with the vinegars
and add salt. Bring to a boil in a saucepan. Remove from heat. Keeps at
least a week refrigerated.
- -----
Black-Grape Sauce
Original: "Grape Sauce: Take good black grapes and crush them very well
into a  bowl, breaking in a bread or half a bread depending on the
quantity you wish to prepare; and add a little good verguice or vinegar so
that the grapes will not be so sweet. And boil these things over the fire
for half an hour, adding cinnamon and ginger and other good spices.
(Maestro Martino, Libro de arte coquinaria, 155, translated in The
Medieval Kitchen, Redon et al.)"
    ¾ to 1 lb black grapes
    1 slice bread (I used rye with caraway)
    3 tbsp red wine vinegar
    1 1/2 tsp ground cassia
    1/2 tsp real cinnamon
    1 blade mace
    5-10 pods cardamom
    1 tsp ground ginger
    long pepper to taste
    trace of nutmeg
Buy seedless black grapes. Strip them from the bunches and wash them. In a
food processor, process until you get a thick mash. Pour into a pot, add
breadcrumbs and vinegar (depending on how sweet the grapes are, you may
need more or less vinegar). Bring to a boil and add spices. Boil for half
an hour: it will be thick and dark purple/magenta. Cool and serve. Keeps
for at least a week refrigerated.

- ----
Tournai-style Cameline sauce (3x)
Original: "Cameline. Note that at Tournai, to make cameline they pound
ginger, cinnamon, saffron, and half a nutmeg, moistened with wine then
removed from the mortar, then take crumb of white bread, without grilling
it, soaked in cold water and pounded in the mortar, moisten with wine and
strain; then boil everything, and finish with brown sugar; this is a
winter cameline. (Le Menagier de Paris 230, translated in The Medieval
Kitchen, Redon et al.)"
    3 slice bread
    1 nutmeg
    24 threads saffron
    3 tsp ground ginger
    4 1/2 tsp cinnamon
    3 3/4 c. white wine
    3/4 c brown (turbinado) sugar
Grate your nutmeg into the mortar. Add cinnamon and saffron and grind
together with  ginger. Add the white wine. Strain, then bring to a boil
and add sugar. Cook until thin sauce consistency.
    
- ---
Tournai-style Cameline sauce (3x)
Original: "Cameline. Note that at Tournai, to make cameline they pound
ginger, cinnamon, saffron, and half a nutmeg, moistened with wine then
removed from the mortar, then take crumb of white bread, without grilling
it, soaked in cold water and pounded in the mortar, moisten with wine and
strain; then boil everything, and finish with brown sugar; this is a
winter cameline. (Le Menagier de Paris 230, translated in The Medieval
Kitchen, Redon et al.)"
    3 slice bread
    1 nutmeg
    24 threads saffron
    3 tsp ground ginger
    4 1/2 tsp cinnamon
    3 3/4 c. white wine
    3/4 c brown (turbinado) sugar
Grate your nutmeg into the mortar. Add cinnamon and saffron and grind
together with  ginger. Add the white wine. Strain, then bring to a boil
and add sugar. Cook until thin sauce consistency.
    

 -- 
Jadwiga Zajaczkowa, mka Jennifer Heise	      jenne at tulgey.browser.net
disclaimer: i speak for no-one and no-one speaks for me.
"I do my job. I refuse to be responsible for other people's managerial 
hallucinations." -- Lady Jemina Starker