[Sca-cooks] Egredouce - i.e. Glop

[Michael Gunter]

Here is the version of Egredouce I made as part of my A&S project. Sorry that it isn't 
in modern recipe format, I'll try to simplify it a bit. Not putting in modern recipe
format cost me a couple of points at the Gulf Wars A&S Champion competition.  :-)
 
Take Porke or Beef, whether the likey, & leche it thinne thwerte; then broyle it broun
a litel, & then mynce it lyke Venyson; choppe it in sewe, then caste it in a potte & do
ther-to Freyssh brothe; take Erbis, Onynonys, Percely & Sawge, & other gode erbis,
then lye it vppe with brede; take Pepir & Safroun, pouder Canel, Vynegre, or Eysel
Wyne, Brothe an Salt, & let yet boyle to-gederys, tylle they ben y-now, & than serue it
forth rennyng.
 
My reading:
Take pork or beef, whichever you prefer, and slice it thin crosswise; then broil it brown a little,
and then mince it like Venison; chop it in the drippings and then put it into a pot and add fresh
broth (light chicken broth); take herbs, onions, parsley and sage and other good herbs, then
thicken it with bread; take pepper and saffron, cinnamon, vinegar or else wine, broth and salt, 
and let it boil together, until they be cooked enough and then serve it forth hot.
 
I took sirloin steaks and broiled them while basting them with cinnamon and butter.  I had researched
basting sauces for various meats and found beef to be basted with either plain water or cinnamon and
butter. I used some of the drippings from to cook green peas in for another portion of my meal.
 
Once cooked I chopped up the meat and basting juices and added chicken broth. Then I added minced
onions, parsley, sage, oregano, basil and rosemary and brought it to a boil. Then breadcrumbs were
added with black pepper, cinnamon, saffron and red wine vinegar to taste. Then cooked it down
a bit until everything kind of came together.
 
It was thick, gloppy, ugly and really tasty. I tried disguising it by topping with minced parsley but it
didn't help much.
 
 
Gunthar