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.