[Sca-cooks] Roux in Sabina Welserin's cookbook?

[Sue Clemenger]

Dunno, since I'm not really familiar with Varenne (hope that doesn't get me
kicked out of the cool kids' kitchen).
It does, however, sound completely yummy.  I wonder what kind of cherries
would have been used? It's almost cherry season here in Montana....mmmm.....
--Maire

----- Original Message -----
From: "Daniel Myers" <eduard at medievalcookery.com>
To: "SCA Cooks" <sca-cooks at ansteorra.org>
Sent: Monday, July 17, 2006 8:54 PM
Subject: [Sca-cooks] Roux in Sabina Welserin's cookbook?


>
> Howdy,
>
> I was digging through Sabina Welserin's cookbook (Valoise Armstrong's
> translation) looking for other stuff when I came across this recipe.
>
> "5 How to cook a wild boar's head, also how to prepare a sauce for
> it.  A wild boar's head should be boiled well in water and, when it
> is done, laid on a grate and basted with wine, then it will be
> thought to have been cooked in wine. Afterwards make a black or
> yellow sauce with it. First, when you would make a black sauce, you
> should heat up a little fat and brown a small spoonful of wheat flour
> in the fat and after that put good wine into it and good cherry
> syrup, so that it becomes black, and sugar, ginger, pepper, cloves
> and cinnamon, grapes, raisins and finely chopped almonds. And taste
> it, however it seems good to you, make it so. "
>
> So what do you think?  Did Welserin have Varenne beat by about 100
> years?
>
> - Doc
>
>
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