Saracen Sauce
470ml (16 floz) Almond Milk
8 tbsp Rice Flour
110ml (4 floz) Gode Broth (made without bread crumbs)
1 tbsp Sugar
½ tsp Cinnamon
½ tsp Cubeb
½ tsp Ginger
½ tsp Mace
Few threads Saffron
Red Food Colouring (Optional)
Salt (to taste)
Gently heat the almond milk, gradually add flour to produce a very thick, smooth sauce.
Add the spices and sugar.
Blend in the gode broth.to thin the sauce.
Add food colouring to produce a deep, dark red colour.
Serve as an accompaniment to meat and poultry.
Note: Cubeb is a spice of the pepper family and is similar to pepper with a hint of allspice
Sauce Sarcenes
Make a thykke mylke of almondys, do hit in a pot with floure of rys, safron, gynger, macys, quibibis, canel, sygure: and rynse the bottom of the disch with fat broth.
Boyle the sewe byfore, and messe hit forth.
from An Ordinance of Pottage
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