Medieval Christmas Table. The sauces were very popular in the kitchen of the Middle Ages
Why not experiment, for the upcoming festive season, some cooking recipes of the past?
In this post I explain to chapter and verse as to prepare two sauces very successful in Middle Ages, and not only Christmas.
To prepare the carmelina sauce get yourself the following ingredients: 70 gr. of blanched almonds, 40 gr. of raisins, 40 gr. Stale bread crumbs, 30 cl of sour grapes (alternatively 20 cl of apple cider vinegar diluted in 10 cl of water), 1 teaspoon ground cinnamon, ¼ teaspoon of powdered cloves, sale q.b.
After well washed and put to soak the raisins for at least one hour, finely crushed or pureed almonds and stemperatele in a while’ of water.
Whisk together raisins, spices and breadcrumbs previously left to soak in water.
Mix the almond milk with raisins, then add sour grapes (or vinegar).
Mix everything, salt and freshly, if you deem it appropriate, adjusted the seasoning according to personal taste.
From the process described must be a sauce consistency rather fluid and blond color suitable vivo, with its sweet and sour taste, to accompany many dishes.
The second concerns a recipe specific sauce to season the pork and roast goose.
Do you need: liver and roasted goose fat, 1 yolk, 5 cl of wine, 1 tablespoon of vinegar, ½ teaspoon of fresh or dried marjoram, 5-6 stigmi di zafferano, 1 pinch of ground cinnamon, 1 pinch of ground pepper, sale q.b.
Chop the liver already cooked in the volatile and mix cooked in wine, egg yolk, vinegar and a bit 'of goose fat that managed to recover, then chopped marjoram and add to the mixture with the spices.
Add salt and serve separately in a gravy boat.
The sauce, as you may have noticed, is anything but dietary (the medieval cooking
It was definitely more of our fat), therefore it should be considered as a little sin of gluttony to be granted lump sum (Photo