[Sca-cooks] recipes w/spice

Gretchen Beck 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.

(It's yummy)

--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,
> De
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