Entradas populares

Monday, June 12, 2017

PIMENTERO WITH SAUCE FOR GAME

Pepper Pot
Photo from: DappleRose
OCast pigmentario, pepper pot. This is not documented in England until the end of the 16th C when spices prices were not as high as in the Middle Ages but in 10th C northern Spain it was considered part of dining preparations to place one pepper pot on the table. [Sánchez-Albornoz. 2000:146]

SAUCE FOR GAME FOR CRANES WITH ALMOND MILK ADAPTED FROM ANÓN, SENT SOVÍ #LXIIIIQUI PARLA CON SE FA SALSA SALVATGINA A GRUES AV LET DE MELLES, pp 107-108


Ingredients

1 slice toasted bread
½ c vinegar
½ tsp white pepper
1 tsp ginger scraping
1 tsp mixed spices, such as nutmeg, cloves and cinnamon
⅓ c honey
1 c meat broth
¼ c almonds
½ lb minced pork[1]
½ tsp mashed and diluted saffron
Sauce for Game
Photo by: Lord-Williams

Preparation

Soak bread in ¼ c vinegar. Grind it with pepper, ginger and other spices in a pot.

Boil almonds and peel. Grind them in meat broth and strain. Mince the meat in this with saffron. 

Add broth, honey and the rest of the vinegar. Bring to a boil. Reduce heat and serve warm.


[1] Actually the recipe calls for game animal meat such as bear, wild boar, deer or other.

No comments:

Post a Comment