[Sca-cooks] [EK] sauces/spreads from war camp (fwd)

[jenne at fiedlerfamily.net]

---------- Forwarded message ----------
Date: Tue, 29 Jul 2003 09:48:56 -0400 (EDT)
From: jenne at fiedlerfamily.net
Reply-To: East Kingdom <sca-east at indra.com>
To: sca-east at indra.com
Subject: [EK] sauces/spreads from war camp

A couple people asked me for the recipes for this stuff, so here they are.

Dilled cream cheese: 9 lbs cream cheese, 5 medium bunches dill. Chop dill
coarsely. Whirl cream cheese in food processor in batches until whipped,
add dill; process to combine. Refrigerate overnight. (Idea from Brangwayna
Morgan)

Sauce for Pigeons (the salsa stuff):
Original:
Sauce for Peiouns.  Take percely, oynouns, garleke, and salt, and mynce
smal the percely and the oynouns, and grynde the garleke, and temper it
with vynegre y-now; and mynce the rostid peiouns and cast the sauce
ther-on a-boute, and serve it forth.
(Ashmole M.S. 1479, quoted in Take a Thousand Eggs by Cindy Renfrow)

    * Snip parsley leaves from 3 large bunches off stems (I used a mixture
of curly and flat parsley).
    * Grind about 3 cups of leaves in a food processor until seriously
minced; remove from food processor.
    * Cut up about 4 medium onions into chunks and mince in food
processor.
    * Add a handful of peeled garlic cloves.
    * Remove and mix with minced parsley.
    * Add red wine vinegar (about a cup) and mix so that the result is
moist with vinegar and salsa-like in texture.
(Can be made the night before and refrigerated. Should be let stand at
least 1/2 hour before serving in any case.)

Brown Mustard from Rumpolt:
Original: Brown mustard made up with clear vinegar/ is also good.
Grind brown mustard seeds. Add white wine vinegar to make a thin paste.
Let sit 2 days. Does not need refrigeration.

Cinnamon Mustard:
>From The Viandier of Taillevent (13th century), translated by Terence
Scully [Cameline Mustard Sauce]: "Take mustard, red wine, cinnamon powder
and enough sugar, and let everything steep together. It should be thick like
cinnamon. It is good for any roast."

1 part chinese cinnamon powder
4 parts ground yellow mustard seed
Add burgundy wine to make a thin paste
Sweeten to taste with sugar.

Tournai-Style Cameline:
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 withginger. Add the white wine. Strain.

Spicy Green Sauce (the pesto-like stuff):
Original:"Here is how to make green sauce: take ginger, cinnamon, pepper,
nutmeg, cloves, parsley, and sage. First grind the spices, then the herbs,
and add a third of the sage and parsley, and, if you wish, three or two
cloves of garlic. Moisten with vinegar or verjuice. Note that to every
sauce and condiment salt is added, and crumb of bread to thicken it.
(Tractatus de modo preparandi et condiendi omnia cibaria 394, translated
in The Medieval Kitchen, Redon et al.)"

    * 3 slices dry bread
    * 3 cups parsley
    * 15 leaves fresh sage
    * 1- 1 1/2 tsp freshly ground black pepper
    * 1 tsp ground cloves
    * 3/4 tsp. cinnamon
    * 3/4 tsp ground ginger
    * 12 Tb wine vinegar
    * 3 clove garlic?
    * 1/2 a nutmeg, grated
    * scant 1 1/2 c. water
    * pinch salt

Grind together the pepper and cinnamon. Add ginger and cloves, and grate
in the nutmeg. Then grind up the parsley and sage in a food processor or
blender (add optional garlic at this time). Add spices. Mix.Then add
ground-up crumbs of dry bread, vinegar and water and mix to make a smooth
paste.

Prune Sauce:

Original: "Take prunes and put them to soak in red wine and remove the
pits, pound them very well with a few unskinned almonds and a little
roasted or grilled bread soaked in the wine where the prunes had been. And
pound all these things together with a little verjuice and the
abovementioned wine, and a little boiled grape must, or sugar, which would
be much better; mix and strain, adding good spices, especially cinnamon."

1 lb prunes, soaked in burgundy wine to cover. (about 3 cups)
2-3 tablespoons ground unskinned almonds
one slice of toasted bread
1/2 cup water with a few teaspoons lemon juice (fake verjuice)
2-3 tablespoons sugar
2 teaspoons cinnamon
long pepper, ginger and cardamom to taste

Soak the prunes, run them through a food processor, and add the bread, the
almonds, the wine and the water. Food process some more. Add sugar and
spices. Strain.

Black pepper sauce:
riginal: "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 mix 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.


-- Pani Jadwiga Zajaczkowa, Knowledge Pika   jenne at fiedlerfamily.net
"History celebrates the battlefields whereon we meet our death, but scorns
to speak of the plowed fields whereby we thrive. It knows the names of the
king's bastards but cannot tell us the origin of wheat. This is the way of
human folly." -- Jean-Henri Fabre

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