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Friday, January 9, 2015

GUARNICIÓNES WITH CINNAMON AND GRAPE JUICE SAUCE

Straining the sauce
Photo by: Lord-Williams
garnishes. As medieval dinners and feasts were culinary shows. Each dish was specially garnished for the presentation. The coat of peacocks was placed over the roasted bird and this was draped with mantillas. Flowers like violets and rose petal decorated salads and other preparations. Hard boiled eggs were diced to create special effects. Checkerboard images were made with two or more colors. Ground pistachios, almonds and other nuts were sprinkled on foods. Parsley and cilantro gave them a touch of green. [Anón/Grewe. 1982 I:63:X:69:CXXII:113; CLXXXXV:165; etc; Anón/Huici.1966: 25: 27-28: 63: 46-47: 77: 55 etc; Apicius/Flower. 1958:II:I:1-7:61-64; Curye. 1985:180; ES: Sausage. Jun 22, 07; Gitliltz. 1999:150; Ibn Zuhr/García Sánchez. 1992:91; Nola. 1989:xviii-4:xlix-2:liiii-3; Pullar. 1970:97; Serradilla. 1993:147; Villena/Calero. 2002:23a:24a:39b:40b]

CINNAMON AND GRAPE JUICE SAUCE FROM NOLA'S
liiii-4 SALSA QUE SE LLAMA CANELA DE MOSTO

Ingredients

A Unique Sauce to Garnish Meat
Photo by: Lord-Williams
¾ c raisins
1 c red grapes
breadcrumbs
1 c sweet red wine
1 tbsp sugar
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground cloves
½ tsp ginger scraping

Preparation

Remove pits from raisins and grapes. Mix with bread crumbs from a loaf of bread. Put this in a pot and cook with wine. Temper as seen fit. Boil vigorously until raisin and grapes are boiled away and become part of the broth. Strain all into a small pot. Bring to a boil until the sauce thickens and turns gold. Add spices and serve with roasted or fried fowl.


LIBRO DE COCINA RUPHERTO DE NOLA AÑO MDXXV
SAÑFA QUE FE LLAMA CANELA O MOSTO
As de tomar paffas; y vuas negras: y todo el migajon de vn panezillo; y tomaras las vuas fegun la quantidad o’la falfa que fieres hazer: y poner los en vna olla a cozer con vino tinto dulce que sea bueno: y fino: y muy fuerte: y muy tinto; y templarlo affi como te pareciere y hierua rezio hafta que las paffas; y las vuas feá todas cōfumidas: y tomadas caldo; y dipues paffar  todo efto por eftameña: y dipues de pasado ponerlo a cozer vn poco en vna olla peña porfe tozne efpeffo y  téga coloró oro y defpues tomar acucar; ycanela: y baz q̃ fienta vn poco de la nofcada; y a los clauos y al gingibre; y efto firue para volatería affada/o freída.



SAUCE WHICH IS CALLED CINNAMON OF MUST
TRANSLATED BY LADY BRIGHID NI CHIARAIN

You must take raisins and black grapes and all the crumb of a little loaf; and take grapes according to the quantity of the sauce which you wish to make, and put them in a pot to cook with sweet red wine which should be good and fine and very strong and very red, and   temper it as you see fit; and boil it vigorously until the raisins and the grapes are all consumed and turned into broth; and then strain all this through a woolen cloth; and after it is strained, set it to cook a little in a small pot so that it turns thick and has the color of gold; and then take sugar and cinnamon; and it must taste a little of nutmeg, and of cloves, and of ginger, and this is served with roasted or fried fowl.


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