Mostly for Vittoriosa

[hrj]

The sauces I made to go with the roast beef for the Crosston Dance Ball. All from Two Fifteenth Century Cookbooks. Tragically, I discovered while in the middle of cooking that I'd run out of saffron.

Auter brawn en peuerade

Original: Take myghty brothe of Beef or of Capoun, and thenne take clene Freysshe Brawn, an sethe it, but not y-now; An 3if if be Freysshe Brawn, roste it, but not I-now, an than leche it in pecys, an caste it to the brothe. An thanne take hoole Oynonys, & pylle hem, an thanne take Vynegre ther-to, and Canelle, and sette it on the fyre, an draw yt thorw a straynoure, and caste ther-to; then take Clowys, Maces, an powder Pepyr, ann caste ther-to, and a lytil Saunderys, an sette it on the fyre, an let boyle tylle the Oynonys an the Brawn ben euyne sothyn, an nowt to moche; than take lykoure y-mad of Bred an Vinegre an Wyne, an sesyn it vp, an caste ther-to Saffroun to make the coloure bryth, an Salt, an serue it forth.

The biggest change, of course, was that I was making it as a separate sauce rather than cooking the meat in the sauce.

Simmer:
1 c. chicken broth
14 oz. pearl onions, peeled

In a separate pan, simmer
1/2 c. vinegar
1/2 tsp. cinnamon
then strain if necessary

Add
1/8 tsp. cloves
1/4 tsp. mace (not included - I was out)
1/4 tsp. pepper
? tsp. sanders (not included - I was out)

Simmer the first mixture until the onions are tender.
To the vinegar mixture, add
1/2 c. red wine
In this, soak
5-6 slices trimmed white bread

Add to the broth and simmer until thickened.
Add a pinch of saffron (not included - I was out) and salt to taste.

Sauce percely

Original: Take percely, and grynde hit with vynegre & a litel brede and salt, and strayne it thurgh a straynour, and serue it forthe.

Puree
1 c. loose parsley
in
1/2 c. vinegar

Soak
2-3 slices trimmed white bread
in
2 c. chicken broth

Add to the other ingredients and puree again.
Simmer slightly to thicken and salt to taste.

Sauce gauncile

Original: Take floure and cowe mylke, and safroune wel y-grounde, garleke, and put in-to a faire litel pot; and sethe it ouer the fire, and serue it forthe.

In order to let the garlic cook before thickening the sauce, I reversed some of the steps. This probably changes the result somewhat. I cooked the milk-garlic mixture in a crock pot (to avoid scorching the milk) and let it simmer for a couple of hours before processing. In truth, the garlic provides enough thickening that one could probably skip the flour thickener.

Simmer until soft:
1.5 cup cloves garlic
pinch saffron (not included - I was out)
2 c. milk

Puree.
Make a thin paste of
2 Tbsp flour
1/4 c. milk

Add the garlic mixture.
Continue simmering until thickened.

Comments

[vittoriosa.livejournal.com]

Awesome -- thanks so much! Even though the beef was all gone by the time I got to the table I did get to taste the sauces on bread. Mmmm garlic!