[Sca-cooks] recipes w/spice
grm at andrew.cmu.edu
Thu Jun 26 11:32:19 PDT 2008
Chiquart's Beef in Lamprey sauce uses galangal and grains of paradise.
Here's my reconstruction from several years back:
3 lbs beef roast
4 Tbsp Toasted bread crumbs
3/4 cup Red wine
3/4cup Beef Boulion or broth
1 -2 Tbsp Red wine vinegar
1/4 - 1/2 tsp cinnamon
1/2 tsp grains of paradise
1/8 - 1/4 tsp pepper
1/16 tsp nutmeg
1/4 - 1/2 tsp galingale
1/4 tsp ginger
1/8 tsp cloves
1/16 tsp mace
Mix wine, boullion, and vinegar, soak bread crumbs in the mixture. Grind
spices together into a fine powder and mix into liquid. Put on low heat and
simmer. Cut beef up into stew sized chunks, and simmer in sauce for 15
minutes. Serve it forth.
--On Thursday, June 26, 2008 1:08 PM -0500 otsisto <otsisto at socket.net>
> I apologize for the laziness (due to getting over being sick and lack of
> concentration) but does anyone have off hand a simple medieval or
> Renaissance recipe that uses galangal, grains of paradise, or cubeb in it.
> I've only used them to spice up modern recipes.
> I have a little more then I normally use in a year so I am giving some to
> a budding cook and would like to give a recipe with them for her to try.
> Thank you,
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
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