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Egredouce (Meat in Sweet and Sour Sauce)
Egredouce (Meat in Sweet and Sour Sauce) is a traditional Medieval recipe for a classic stew of rabbit or kid goat cooked with onions in red wine, sweetened with currants and sugar and flavoured with black pepper, ginger and cinnamon. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Meat in Sweet and Sour Sauce (Egredouce).
prep time
20 minutes
cook time
65 minutes
Total Time:
85 minutes
Serves:
6
Rating: 
Tags : Spice RecipesGame RecipesBritish RecipesEnglish Recipes
Original Recipe
Egredouce
(from A Forme of Cury)
Take co̅nyngꝰ or kyꝺꝺe +̅ smyꞇe he̅ on pecys rawe +̅ fry he̅ in white grece · ꞇake rayſos of corace +̅ fry he̅. ꞇake oynos ꝑboyle he̅ +̅ hewe he̅ smal +̅ fry he̅ · ꞇake reꝺe wynne · sug᷑ wꞇ poudo of peꝑ · of ꝫ̅ꝫ̅ · anꝺ canel salꞇ +̅ caſt þꝰꞇo · +̅ lat hiꞇ ſeeþ wꞇ a goꝺe quatite of whiꞇe grece +̅ sꝰue hiꞇ forꞇh·
Translation
Meat in Sweet and Sour Sauce
Take rabbits or kid goat and chop into raw pieces and fry them in lard and take currants and fry them and take onions and boil them and chop them finely and fry them and take red wine, sugar with powdered pepper and powdered ginger and cinnamon [and] salt and sprinkle over [the dish]. Let it boil with a good quantity of larde and serve it forth.
Modern Redaction
Ingredients:
1kg rabbit or kid goat, chopped
lard or butter for frying
200g currants
2 onions
500ml red wine
100g golden caster sugar
1/2 tsp powdered
black pepper
1/2 tsp ground
ginger
1 tsp ground
cinnamon
50g breadcrumbs, for thickening
Method:
Melt the lard or butter in a pan. Add the meat and fry until browned then remove with a slotted spoon and set aside. Add the currants to the pan and fry, stirring frequently, until just plump then remove with a slotted spoon and set aside.
In the meantime, bring a pan of lightly-salted water to a boil. Add the onions and boil for 10 minutes. Chop the onions, add to the frying pan and cook for about 8 minutes, or until golden brown.
Place the meat in a saucepan, add the currants and onion then pour in the wine. Bring to a simmer, and season with the sugar, black pepper, ginger and cinnamon.
Return to a simmer, cover the pan and cook for about 40 minutes, or until the meat is tender (top-up the liquid with water, as needed). About 15 minutes before the dish is due to be served mix in the breadcrumbs to thicken. Serve hot
Find more Medieval recipes as well as more recipes from the Forme of Cury here.
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