I have made a sauce of pure green.
Oct. 28th, 2019 10:22 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Various Poitou condiments.
4 sage leaves (4 g)
2 cloves garlic (6 g), crushed
1/8 tsp each salt and pepper
1 tsp red wine vinegar
Grind together the parsley and sage with 1/2 cup of water. Strain the mixture through fine cheesecloth. Mix the liquid with the salt, pepper, garlic, and vinegar.
25 g parsley, coarsely chopped and stemmed
1/8 tsp each salt and pepper
1 tsp red wine vinegar
Grind together the parsley with 1/2 cup of water. Strain the mixture through fine cheesecloth. Mix the liquid with the salt, pepper, and vinegar.
1/4 cup raisins
1 clove garlic (3 g), crushed
1/8 tsp each salt and pepper
Grind the raisins with 1/4 cup of water. Strain the mixture through fine cheesecloth. Mix the liquid with the salt, pepper, and garlic.
Sources
Gasper, Giles E. M., and Faith Wallis. "Salsamenta Pictavensium: Gastronomy and Medicine in Twelfth-Century England." The English Historical Review, CXXXI, no. 553, 2017, doi:10.1093/ehr/cex373.
I added a small amount of salt, which is not mentioned in any of the twelve culinary recipes from this collection. I used red wine vinegar as a guess for what would be readily available; malt vinegar (alegar) or cider vinegar (pomgar) could also be used.
What worked: The first two were quite green. These are two of the twelve culinary recipes in the oldest known surviving British culinary manuscript (as opposed to the oldest known manuscript in English). It makes sense that they are more primitive in style than the 14th c. recipes from Forme of Curye, which generally use breadcrumbs or rice flour to thicken.
(An example: verde sawse [green sauce], Curye IV 144: Take parsley, miont, garlic, a little wild thyme and sage; a little cinnamon, ginger, pepper, wine, bread, vinegar, and salt; grind it small with saffron, and serve it forth.)
These are never going to be fabulous; I would guess they are more visual appeal.
The raisin juice sauce had a good raisin flavor and was a bit sweet, which actually went well with leftover beef.
What didn't: Sampled on their own they were too salty/peppery. They were nondescript with a piece of grilled beef. Cured sausage and bresaola completely overwhelmed them, which makes sense - the latter are significantly more intense having been cured.
More importantly, as I was re-reading the article that contains these recipes -- it states that juice of raisins means verjus. So my whole adaptation was wrong. Oops.
Will I make it again? I want to try these again with double the parsley (and sage in #1) and put them with a nondescript grilled fresh sausage. I also plan to try with the other two vinegars. And clearly I need to make the third correctly (which perhaps unfortunately, means it will be very much like the first two).
They're never going to be my go-tos except as a curiosity for being the earliest we have found. However, I plan to teach a class on this manuscript at next year's WCCS.
Mix juice of parsley and sage which has been tempered with vinegar with finely ground pepper and garlic; and eat sausage with this.25 g parsley, coarsely chopped and stemmed
Again, for sausage: mix parsley juice and strained vinegar with pepper.
Again, for the same [for cow's meat]: mix strained juice of raisins with garlic and pepper.
(Salsamenta Pictavensium, 12th century)
4 sage leaves (4 g)
2 cloves garlic (6 g), crushed
1/8 tsp each salt and pepper
1 tsp red wine vinegar
Grind together the parsley and sage with 1/2 cup of water. Strain the mixture through fine cheesecloth. Mix the liquid with the salt, pepper, garlic, and vinegar.
25 g parsley, coarsely chopped and stemmed
1/8 tsp each salt and pepper
1 tsp red wine vinegar
Grind together the parsley with 1/2 cup of water. Strain the mixture through fine cheesecloth. Mix the liquid with the salt, pepper, and vinegar.
1/4 cup raisins
1 clove garlic (3 g), crushed
1/8 tsp each salt and pepper
Grind the raisins with 1/4 cup of water. Strain the mixture through fine cheesecloth. Mix the liquid with the salt, pepper, and garlic.
Sources
Gasper, Giles E. M., and Faith Wallis. "Salsamenta Pictavensium: Gastronomy and Medicine in Twelfth-Century England." The English Historical Review, CXXXI, no. 553, 2017, doi:10.1093/ehr/cex373.
I added a small amount of salt, which is not mentioned in any of the twelve culinary recipes from this collection. I used red wine vinegar as a guess for what would be readily available; malt vinegar (alegar) or cider vinegar (pomgar) could also be used.
What worked: The first two were quite green. These are two of the twelve culinary recipes in the oldest known surviving British culinary manuscript (as opposed to the oldest known manuscript in English). It makes sense that they are more primitive in style than the 14th c. recipes from Forme of Curye, which generally use breadcrumbs or rice flour to thicken.
(An example: verde sawse [green sauce], Curye IV 144: Take parsley, miont, garlic, a little wild thyme and sage; a little cinnamon, ginger, pepper, wine, bread, vinegar, and salt; grind it small with saffron, and serve it forth.)
These are never going to be fabulous; I would guess they are more visual appeal.
The raisin juice sauce had a good raisin flavor and was a bit sweet, which actually went well with leftover beef.
What didn't: Sampled on their own they were too salty/peppery. They were nondescript with a piece of grilled beef. Cured sausage and bresaola completely overwhelmed them, which makes sense - the latter are significantly more intense having been cured.
More importantly, as I was re-reading the article that contains these recipes -- it states that juice of raisins means verjus. So my whole adaptation was wrong. Oops.
Will I make it again? I want to try these again with double the parsley (and sage in #1) and put them with a nondescript grilled fresh sausage. I also plan to try with the other two vinegars. And clearly I need to make the third correctly (which perhaps unfortunately, means it will be very much like the first two).
They're never going to be my go-tos except as a curiosity for being the earliest we have found. However, I plan to teach a class on this manuscript at next year's WCCS.
no subject
Date: 2019-11-01 05:41 pm (UTC)