[Sca-cooks] Sauerbraten

[Maggie MacDonald]

At 08:07 PM 1/30/2005,Chris Stanifer said something like:

>It sounds very likely that this is the case.  Now, though...does anyone 
>have a 'born on' date for
>Gingersnaps??  Every 'traditional' Sauerbraten recipe I have seen uses 
>Gingersnaps to thicken the
>sauce, and I'm just curious to know if these 'could' have been used in one 
>of the period recipes.
>
>William de Grandfort


I was reading through Sabina Welserin (on Cariadoc's site) and noticed the 
use of stuff to make gravies and sauces, one of them was lebkuchen, which 
is a form (kinda) of gingerbread/ginger snap.
Here's the quote from the site I mentioned:

7 To make a sauce in which to put a haunch of venison

Lard it well and roast it and make a good sauce for it. Take Reinfal and 
stir cherry syrup into it, and fry Lebkuchen in fat and chop good sweet 
apples, almonds, cloves, cinnamon sticks, ginger, currants, pepper and 
raisins and let it all cook together. When you want to serve it, then pour 
the sauce over it. It is also for marinating a boar's head. Then cook it in 
two parts water and one third vinegar. The head of a pig is also made in 
this manner.

Regards,
maggie