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Friday, February 8, 2013

CINEGÉTICA WITH 15TH CENTURY SAUCE FOR ROASTED FOWL



1580 SPORTING CROSSBOW
Photo from:
 eugeniolarosa
L. cynegeficus (that which concerns the hunt; of the hunt), Eng the art of hunting; the chase; hunting by the king and/or aristocrats. Noble men and women learned to hunt birds on horseback using a crossbow and falconry. See cetrería and halcón.  [ES: RAE. 2001; and Gázquez. Cocina. 2002:189]

SAUCE FOR ROASTED FOWL ADAPTED FROM NOLA  xxx-4 SALSERON PARA VOLATERÍA ASADA[1]

Ingredients

2 bird’s livers
A sauce for Kings
Photo by: Lord-Williams
1 qt lamb or chicken broth
1 ginger scraping
2 tbsp sugar
1 c orange juice
1 tbsp vinegar
1 ½ tbsp breadcrumbs

Preparation

Boil livers in broth. When cooked mash them in a mortar. Add enough ginger to give it flavor. Add sugar and mash all together.  When the lord is seated at the table, temper  the sauce with orange juice and vinegar. And thicken a little with breadcrumbs. The sauce must be served warm.


[1] See blog titled azcúzar en polvo published January 20, 2012 for very different version of the same.

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