[Sca-cooks] Tudor Recipe help

Patricia Collum pjc2 at cox.net
Wed Jun 10 21:32:55 PDT 2009

Tonight I cooked the sauce for supper. It's the sauce that we are planning 
to serve with roast turkey at the feast. I served it over boneless chicken 
breasts that had been baked in the oven at 350 degrees for 20 mins, and then 
sliced. I added the vinegar (Thanks for the suggestion) because the oranges 
available at the time were probably sour. I'll look for the seville orange 
sauce. It won't be hard as I'm now surrounded by hispanic markets including 
being the testmarket for the new Supermercado de Walmart. So far the family 
all liked it, it was actually a fairly subtle citrusy flavor.

The original recipe:

Of sauces, and first for a roast capon or turkey
To make an excellant sauce for a roast capon, you shall take onions, and, 
having sliced and peeled them boil them in fair water with pepper, salt and 
a few bread crumbs: then put unto it a spoonful or two of claret wine, the 
juice of an orange, and three or four slices of a lemon peel; all these 
shred together, and so pour it upon the capon being broke up. G. Markham- 
The English Housewife

My version:

1 medium yellow onion
1 half cup water
2 tablespoons red wine
1 tablespoon red wine vinegar
Juice of 1 large orange
zest of one lemon
1 teaspoon unseasoned breadcrumbs
salt and freshground pepper to taste

Peel and cut onion in half lengthwise and then slice thinly crosswise. Cook 
onions in water on medium heat until just softened. Meanwhile mix wine, 
vinegar, orange juice and zest together in a bowl. When the onions are 
softened add the orange juice mixture and breadcrumbs. Stir and bring to a 
boil and then reduce heat and simmer for 20 mins. Add salt and pepper to 
taste and serve warm over sliced roast turkey or chicken. Serves 4.

----- Original Message ----- 
From: "Elaine Koogler" <kiridono at gmail.com>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Sent: Wednesday, June 10, 2009 5:37 PM
Subject: Re: [Sca-cooks] Tudor Recipe help

> That or a little white wine vinegar.  Another possibility is to go to a
> store that carries Latino foods...I think it's Goya that makes an orange
> marinade with Seville Oranges.  I used it once in a recipe calling for
> oranges, and it seemed to work well.  Be aware, however, that it does have
> other ingredients.  You might do a test cook with it and see if it works!
> Kiri 

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