PERIOD: England, 14th century | SOURCE: An Ordinance of Pottage | CLASS: Authentic
DESCRIPTION: A meat dish made with Sauce Sarcenes
53. Bruet Sarcenes. Take venyson: boyle hit, trye hit, do hit yn a pott. Take almond mylke drawyn up with the same brothe; cast theryn onyons, & aley hit up withe floure of rys, & caste yn clovys. Aftyr the boylyng, take hit doun; sesyn hit up with poudyr, wyn, & sygure, & coloure hit with alekenet.
- Hieatt, Constance B. An Ordinance of Pottage. London: Prospect Books Ltd, 1988.
GODE COOKERY TRANSLATION:
Saracen Brewet. Take venison: boil it, drain it, and place in a pot. Take almond milk made from the broth; add onions, & thicken it with rice flour, and add cloves. Bring to a boil then remove from heat; season with powder, wine, & sugar, & color it red.
OPTION: add raisins, currants, pine nuts, almonds, etc.
"Alekenet," or alkanet, was a red dye made from the roots of the alkanet plant. Red food coloring makes a satisfactory substitute. Make sure that the final color is a deep, dark red.
Bruet Sarcenes is so named because medieval Europeans saw Saracens, or Arabs, as having skin color of a deep, brown-red, which this dish is colored in imitation of.
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