This time for sure. Nothing up my sleeve!
Mar. 6th, 2011 01:49 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe is a redo: 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 red wine vinegar
3/4 ounce / 4-5 medium cloves garlic, crushed
1/2 teaspoon salt
8-12 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. Continue to cook over low heat, stirring, for 3-5 minutes. Serve over meat while warm.
I used bread crumbs in place of grated bread for convenience. Cooking slightly longer after the saffron is added helps disseminate the saffron color through the sauce, as well as cook the garlic and ginger a bit to decrease the bitterness.
Sources
Hieatt, Constance B. A Gathering of Medieval English Recipes. Turnhout: Brepols, 2008. Print. ISBN 978-2-503-52898-4.
What worked: It worked all right on a broiled piece of beef. It was a brilliant yellow this time. I think I've gotten it right. Cooking it a bit further was definitely the way to go.
What didn't: I let a bit too much saffron in, although it made it a gorgeous highlighter-yellow color. I used about 1 ounce of garlic which realistically was too much, although I liked it.
Will I make it again? Meh. It's not that exciting compared to the last two medieval garlic sauces I've done, so probably not.
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 red wine vinegar
3/4 ounce / 4-5 medium cloves garlic, crushed
1/2 teaspoon salt
8-12 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. Continue to cook over low heat, stirring, for 3-5 minutes. Serve over meat while warm.
I used bread crumbs in place of grated bread for convenience. Cooking slightly longer after the saffron is added helps disseminate the saffron color through the sauce, as well as cook the garlic and ginger a bit to decrease the bitterness.
Sources
Hieatt, Constance B. A Gathering of Medieval English Recipes. Turnhout: Brepols, 2008. Print. ISBN 978-2-503-52898-4.
What worked: It worked all right on a broiled piece of beef. It was a brilliant yellow this time. I think I've gotten it right. Cooking it a bit further was definitely the way to go.
What didn't: I let a bit too much saffron in, although it made it a gorgeous highlighter-yellow color. I used about 1 ounce of garlic which realistically was too much, although I liked it.
Will I make it again? Meh. It's not that exciting compared to the last two medieval garlic sauces I've done, so probably not.
