Let’s get saucy!

A selection of five sauces in bowls
Random picture of sauces from the internet to serve with fish.

For the next redaction challenge, a choice of three different sauces from LIbro di cucina (14th/15th c. Italy). Many of the medieval meat dishes called for a basic roast of the meat, which was then served with sauces. I selected a savory, a sweet, and a tart sauce for us to create. Try one, two, or all three!

Sampling date currently set for March 11, as March 4 is the regional muster. (All text for the sauces are from http://helewyse.medievalcookery.com/libro.html)

III. “Agliata”, roasted garlic sauce.

Agliata to serve with every meat.  Take a bulb of garlic and roast it under the coals (substitute an oven in the current middle ages).  Grind the roasted garlic and mix with ground raw garlic, bread crumbs and sweet spices.  Mix with broth, put into a pan and let it boil a little before serving warm.

VII. Good relish for chickens.

To give a good flavor to chickens.  Take pomegranates and squeeze out the juice.  Put into the pomegranate juice good sweet spices.  If it seems too strong, mix dill/anise ground (*), or rose water.  Alternatively use the juice of grated sour apples and juice of good sweet grapes mixed together with enough sweet spices.  If you do not have grapes put in a little honey and let it boil.  The spices should taste raw, not cooked, don’t allow it to cook too much or the sauce will spoil.

* Anexo could be either aneto – dill or anice/anace/anacio – aniseed, but is most likely calling for the use of aniseed based on two observations.  The recipe calls for good sweet spices, which applies more to aniseed than dill, and secondly I have seen little or no use of dill in period Italian recipes but a great deal of use of aniseed.

VIII. Sauce thickened with eggs good with partridge

To make a sauce thickened with eggs for partridge.  Take almond milk, egg yolks, saffron, verjuice and sweet spices.  Mix all together and heat gently until the mixture thickens and it will be good.

2 thoughts on “Let’s get saucy!

  1. If anyone wants to also experiment with medieval bread recipes that we can use as soppets, please speak up! I haven’t had time to do my due diligence for a bread redaction challenge. I especially would like GF bread recipes.

    (If not, I’ll bring something to sample on.)

  2. Simon St. Laurent made small quantities of each and shared his recipes (ages ago).

    “Agliata” Roasted garlic sauce –
    2 heads garlic, roasted.
    1 small head garlic, fresh.
    1/4 cup oats, cooked (In place of breadcrumbs, and I should have cooked them much more)
    1/8 cup broth
    smidgens (that’s what it said on the spoon) allspice and mace.

    Sweet “Good relish for chickens”
    1/2 cup pomegranate juice
    1/2″ fresh ginger, peeled and cut
    1/4 tsp anise, pressed with fork to break
    Mix and let sit for two days.

    Tart sauce thickened with eggs good with partridge
    In a one-cup mixing cup, mix:
    Two egg yolks
    1 teaspoon pomegranate molasses
    Smidgens nutmeg and cloves
    1 tsp water with 10 saffron threads
    Then fill to 2/3 cup mark with unsweetened almond milk
    Bake like custard, in ramekin surrounded by water. Skim off (delicious) top skin to reveal sauce.

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