Syrip for a Capon or Faysant (Sauce for Capon or Pheasant)
Syrip for Capon or Faysant (Sauce for Capon or Pheasant) is a traditional Medieval recipe for a sauce to accompany fowl. The full recipe is presented here and I hope you enjoy this classic Medieval version of Sauce to Accompany Capon or Pheasant.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Original Recipe
Syrip for a Capon or Faysant
(from Arundel MS 334)
Take almondes, and bray hom, and tempur hom up with wyn, and make a gode thik mylke, and colour hit with saffron, and do hit in a postenet, and put therto gode plentie of pynes, and raisynges of corance, and do therto pouder of gynger, and of clowes, and of galyngale, and of canel, and let hit boyle, and put sugar therto; and whan the capons, or the faisantes byn rosted, take and pour the syrip above, and serve hit forthe.
Translation
Syrup for Capon or Pheasant
Take almonds and pound them [in a mortar] and temper them up with wine and make this into a good thick [almond] milk and colour it with saffron. Cook it in a possenet and add to it plenty of pine nuts and raisins and season with ginger, cloves and galingale and cinnamon. Bring it to a boil and season with sugar. And when the capons or pheasants are roasted take and pour the syrup over them and serve them forth.
Modern Redaction
Ingredients:
350ml Almond milk made with red wine
110g seedless currants
75g pine nuts
1 tbsp sugar
½ tsp powdered ginger
¼ each of cinnamon and galingale
pinch each of cloves and saffron
Method:
Place the almond milk in a saucepan and add all the other ingredients. Bring to the boil over medium heat then reduce the heat and simmer for about five minutes (stirring continuously) until the sauce starts to thicken. If the sauce becomes too thick add a little more wine.
Serve poured over slices of roast fowl. It also goes well with cold ham or cold slices of goose.
)
Click on the image, above to submit to Pinterest.