[Sca-cooks] Recipe(s) Request
Gretchen Beck
grm at andrew.cmu.edu
Wed Apr 25 18:50:00 PDT 2007
>> Long Pepper
>> Cubeb
>> Grains of Paridise
>> and may well get some Mace
Well, for long pepper, there is the yellow pepper sauce from the Viander:
Grind ginger, long pepper, saffron, and some people add in cloves with a
little verjuice and toast, infuse this in vinegar and boil it when you are
about to serve your meat.
This is one of the sauces recommended with fresh salmon in that manuscript
For grains of paradise, there is the beef in lamprey sauce from Chiquart.
Sculley gives this recipe in his Early French Cookery
Roast or barbecue 3lb loin of beef until cooked to desired doneness. Remove
and carve into serving sized pieces. Set aside to keep warm. If roasted,
reserve pan juices.
Place 2 slices of toasted bread in a large saucepan. Cover with 1.5 cup red
wine, 2 cups lean beef bouillon or degreased pan juices & enough water to
make 2 cups, and 2 tbsp red wine vinegar. Cook over medium heat, stirring
to break up bread.
Combine 1 tbsp ground cinnamon, 1/2 tsp ground grains of paradise, 1/8 tsp
pepper, 1/4 tsp nutmet, 1 in galingale root (you can substitute a couple of
tsp ginger without harming the recipe) 1/4 tsp cloves, 1/8 tsp mace, 1 tsp
salt, 1 tbsp white vinegar and add to the bread/wine mixture. Bring sauce
to a boil, then reduce heat and simmer for 5 minutes. Strain or blend the
sauce and remove any visible pieces of galingale root. Taste and correct
spices as desired. Reduce sauce to a gravy-like texture, pour over meat and
serve.
The only place I remember mention of cubeb is in Powder Forte -- it sounds
like you've got most of the ingredients here, but that you're not planning
to combine them.
Hope this helps!
toodles, margaret
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