I have no idea why it's called this.
Mar. 15th, 2010 11:35 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerLast week's Resolution Recipe, just getting around to posting today: Subhonours. (Garlic Saffron Sauce)
Take white brede gratede & wyne or ale, & powder of pepper; do hit in a litel vesselle. Sette on þe fyre. Stere hit; when hit ys at boylynge take hit of. Loke hit have not to mekel of þe brede. Do to powder of ginger, vyneger, & garlek þat be smale ygrounde. Salt hit; colour hit with safroun. (Bodleian MS Rawlinson D 1222, 1450s)
(Take white bread grated and wine or ale, and powder of pepper; do it in a little vessel. Set on the fire. Stir it; when it is at boiling take it off. Look it have not too mickle [much] of the bread. Do to powder of ginger, vinegar, and garlic that be small ground. Salt it; color it with saffron.)
3 Tbsp bread crumbs
1 cup white wine or ale (I used white wine)
1/2 tsp ground pepper
1/2 tsp ginger
1 teaspoon vinegar
1/2 ounce / 3 medium cloves garlic, crushed
1/2 teaspoon salt
6 threads saffron, crushed
Stir bread crumbs and pepper into a small saucepan with the wine or ale. Heat to boiling over medium heat, stirring. Remove from heat and stir in the rest. Serve over meat while warm.
I used bread crumbs in place of grated bread for convenience.
Sources
Hieatt, Constance B. A Gathering of Medieval English Recipes. Turnhout: Brepols, 2008. Print. ISBN 978-2-503-52898-4.
What worked: It was okay on a broiled piece of beef.
What didn't: I accidentally doubled the ginger. 1 tsp ginger is too much. The sauce wasn't that yellow - I might add more saffron or stir it around a bit more over the heat to meld in the coloring.
Will I make it again? It isn't very exciting, but I'd like to get it "right".
Take white brede gratede & wyne or ale, & powder of pepper; do hit in a litel vesselle. Sette on þe fyre. Stere hit; when hit ys at boylynge take hit of. Loke hit have not to mekel of þe brede. Do to powder of ginger, vyneger, & garlek þat be smale ygrounde. Salt hit; colour hit with safroun. (Bodleian MS Rawlinson D 1222, 1450s)
(Take white bread grated and wine or ale, and powder of pepper; do it in a little vessel. Set on the fire. Stir it; when it is at boiling take it off. Look it have not too mickle [much] of the bread. Do to powder of ginger, vinegar, and garlic that be small ground. Salt it; color it with saffron.)
3 Tbsp bread crumbs
1 cup white wine or ale (I used white wine)
1/2 tsp ground pepper
1/2 tsp ginger
1 teaspoon vinegar
1/2 ounce / 3 medium cloves garlic, crushed
1/2 teaspoon salt
6 threads saffron, crushed
Stir bread crumbs and pepper into a small saucepan with the wine or ale. Heat to boiling over medium heat, stirring. Remove from heat and stir in the rest. Serve over meat while warm.
I used bread crumbs in place of grated bread for convenience.
Sources
Hieatt, Constance B. A Gathering of Medieval English Recipes. Turnhout: Brepols, 2008. Print. ISBN 978-2-503-52898-4.
What worked: It was okay on a broiled piece of beef.
What didn't: I accidentally doubled the ginger. 1 tsp ginger is too much. The sauce wasn't that yellow - I might add more saffron or stir it around a bit more over the heat to meld in the coloring.
Will I make it again? It isn't very exciting, but I'd like to get it "right".
