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Bruet Sarcenes

Posted on 03/20/202203/24/2022 by Murienne

14C English meat in a Saracen sauce recipe.

Take venyson: boyle hit, trye hit, do hit yn a pott. Take almond mylke drawyn up with the same brothe; cast theryn onyons, & aley hit up withe floure of rys, & caste yn clovys. Aftyr the boylyng, take hit doun; sesyn hit up with poudyr, wyn, & sygure, & coloure hit with alekenet. – Ordinance of Pottage 

My Redaction

The original version used venison. I did not have access to venison so I used beef. The sauce was also colored with alekenet. I substituted red food coloring to get the deep red color the sauce should have.

I cut the beef into bite sized pieces and boiled it until it was just cooked. I reserved a few cups of the water the meat was cooked in and while it was still hot I added ground almonds to it and let it sit for about 15 minutes. I then strained out the almonds and squeezed all of the leftover liquid out of the almonds. This almond milk and the meat were returned to the pot. I sliced onions thinly and added them to the pot as well. Rice flour was added to the pot to thicken the sauce. Ground cloves, red wine, sugar and a spice mix including ginger, cinnamon and grains of paradise were all added to the sauce. It was boiled until thickened and then I added the red coloring.

A Boke of Good Cookery Bruet Sarcenes recipe.

Sources

Hieatt, Constance B. An Ordinance of Pottage. London: Prospect Books Ltd, 1988.  Collection of medieval recipes from a fifteenth-century manuscript in Yale University’s Beinecke Library. 

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