Title: Spit Roasted Meat With Egerdouce Sauce
Categories: Medieval British Beef Meat Sauce
Yield: 1 Servings

		Egerdouce Sauce
2	tb	Olive oil
75	g	(3 oz) onions, roughly
		Chopped
25	g	(1 oz) each of raisins and
		Currants
1/2	ts	Each salt, gournd ginger,
		Mace and saffron
1/4	ts	Ground cloves
120	ml	(4 fl oz, 1/2 cup) dry white
		Wine
90	ml	(3 fl oz, 1/3 cup) wine
		Vinegar
25	g	(1 oz) sugar
75	g	(3 oz) wholemeal or
		Wholewheat breadcrumbs
		Approx 90 mL (3 fl oz, 1/3
		C) water

In medieval Europe, the spits were turned by kitchen boys and were perioedically dusted with spices and herbs. Since forks were still almost unknown the slices of meat were eaten in the fingers but accompanied by sauces. These were laid in small dishes (sauc-ers) along the tables, and diners would dip the little finger of teh right had only into the sauce and spread it on their meat. This finger was never licked but carefully wiped on a napkin out of respect for fellow diners.

In the modern kitchen-- any joing of meat can be used, but it should be well faloured if the egerdouce sauce is to be served with it. Cook it on a spit, a barbeque, or on an open rack int the oven. Sprinkly it lightly with ground mixed herbs plus a little of any spice that you fancy.

Gently cook the onions in the oil till they are solft. Add the fruit and spices and cook for a few minutes. Melt the sugar in the wine and venegar and add this to the onion and fruits. Simmer all toghether, covered for 15 minutes then process or liquidise. Reutrn the mixture to the pan and add the breadcrumbs and enough water to make a thick but not claggy sauce. Adjust the seasoning to taste and serve with the roast meat.

_The British Museum Cookbook_ by Michelle Berriedale-Johnson (1987, British Museum Publications Ltd. From: "Jennifer A. Newbury" jn1t+@andrew.cmu.edu

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