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Sobre Sauce



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This is a very simple sauce recipe that is thickened with bread. The sweetness of the raisins and the acidity of the wine go well with lightly-flavored, freshwater fish.

For this version I decided that "draw" meant to strain out the solids, which keeps the sauce smooth. It could also be that the solids were meant to be left in to make a coarser sauce, as indicated by the recipe from Libre del Coch. Both techniques were commonly used throughout medieval Europe.


Ingredients

2 cups red wine
1 cup raisins
2 slices bread
1/2 tsp. powder fine
1/4 tsp. salt


Method

Tear bread into small pieces and place in a bowl with red wine. Grind raisins into a paste, adding water as necessary. Add to bread and wine and mix well. Allow to soak for a bit - about 10 minutes - and then strain into a saucepan, reserving liquid and discarding solids. Add remaining ingredients and bring to a boil. Simmer until sauce thickens slightly - about 10 minutes.




Source [Forme of Cury, S. Pegge (ed.)]: SOBRE SAWSE. XX.VI. X. Take Raysouns, grynde hem with crustes of brede; and drawe it up with wyne. do þerto gode powdours and salt. and seeþ it. fry roches, looches, sool, oþer ooþer gode Fyssh, cast þe sewe above, & serue it forth.

Source [Fourme of Curye - Rylands MS 7, D. Myers (transcr.)]: .Cxxviij. Sobre sauce. Take raysouns grynde hem with crustes of brede & drawe hit up with wyne. do ther to gode powdours.

Source [Ancient Cookery, R. Warner (ed.)]: Sobyr souse. Take raisinges, and grinde hom, and bred therwith, and tempur hit up with wyn, and do therto gode pouder, and let hit sethe, then frie roches, and loches, and soles, or other gode fyssh, and do thi sause above, and serve hit forthe.

Source [Middle English culinary recipes in MS Harley 5401, C. Hieatt (ed.)]: Saborsawce. Recipe reysyns, & grind þam with crostes of brede, & temper it with wyne; & do þerto powder & salt, & seth it wele, & fry rochys or loches or solis or oþer gode fyshes, & cast þe sawce þeron & serof.

Source [Libre del Coch, R. Carroll-Mann (trans.)]: 173. Sauce which is called cinnamon of must. You must take raisins and black grapes and all the crumb of a little loaf; and take grapes according to the quantity of the sauce which you wish to make, and put them in a pot to cook with sweet red wine which should be good and fine and very strong and very red, and temper it as you see fit; and boil it vigorously until the raisins and the grapes are all consumed and turned into broth; and then strain all this through a woolen cloth; and after it is strained, set it to cook a little in a small pot so that it turns thick and has the color of gold; and then take sugar and cinnamon; and it must taste a little of nutmeg, and of cloves, and of ginger, and this is served with roasted or fried fowl.

Published: March 23, 2011




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