[Sca-cooks] Recipe(s) Request

[Gretchen Beck]

>> 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