[Sca-cooks] English Food
Phil Troy / G. Tacitus Adamantius
adamantius1 at verizon.net
Thu Jul 3 08:12:56 PDT 2008
On Jul 3, 2008, at 10:17 AM, euriol wrote:
> Other things to try - Roasted Chicken. If doing Tavern style, I'd
> getting leg quarters and butchering them to the drumsticks and
> thighs. You
> can get the leg quarters pretty cheap at Wal-Mart (47 cents a pound
> last time I bought a month ago). You can there make a couple of
> sauces to
> go with the chicken.
I can state with some experience that people will crawl, naked,
through open fields of broken bottles and climb the barbed-wire-
wrapped tree in the middle of it, to get at the sauce gauncile sitting
in that tree. Some of them will even put the sauce on the barbed wire
and eat it.
From Two Fifteenth-Century Cookery-Books (I don't have the hard copy
in front of me or I'd provide the MS data):
> Sauce gauncile.--Take floure and cowe mylke, safroune wel y-grounde,
> garleke, peper, salt [added in MS ] (Note: added in different ink.)
> and put in-to a faire litel pot; and se(th)e it ouer (th)e fire, and
> serue it forthe with the goos [added in MS ] .
Rough quantity suggestions:
1 pint milk
4 Tbs flour [either cheat and make a roux with butter, use Wondra-type
thickening flour, be good with a whisk, or blend the result to get rid
of possible lumps]
12 peeled garlic cloves
~1/4 tsp saffron, crushed
salt and pepper to taste
Mix some milk with flour to make a smooth slurry (or use your own
preferred method for making a non-lumpy white sauce) and whisk into
the milk. Bring to a simmer until it thickens, reduce heat to minimum,
add other ingredients, simmer until garlic is very tender.
The recipe doesn't mention this, but options include A) pureeing it
all, B) removing half the garlic cloves, pureeing the rest of the
sauce and returning the whole garlic to the sauce, or C) leaving the
garlic whole. My usual preference is B). This way, just in case anyone
doesn't know there's garlic in it...
As the recipe suggests, this is probably intended for boiled goose,
but at feasts I tend to use it on roast chicken. The last time I
served it, someone came back and asked for more garlic sauce.
"Wow, you guys went through that chicken quickly!"
"Yeah, I guess..."
"Well, I'm afraid I just sent out the last of the chickens, except the
ones the cooks and servers are eating --"
"That's okay. Is there more sauce?"
"Uh, yeah, I think so, over there. What are you putting it on?"
"Most men worry about their own bellies, and other people's souls,
when we all ought to worry about our own souls, and other people's
-- Rabbi Israel Salanter
More information about the Sca-cooks