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Brawn en Peuerade




Source of Recipe


the web


Recipe Introduction


England, 15th century


List of Ingredients




Red Wine
Cinnamon
Cloves (powder)
Mace
Pepper
Small Onions, whole but peeled, & parboiled until just tender
Dark meat of chicken or pork, thickly sliced. Brawn was the Medieval term for the dark, heavy, & slightly fatty meat of poultry or boar.
Red food coloring (substituting for Sandalwood, which was used primarily as a coloring agent)
Red Wine Vinegar
Ginger


Recipe



Place wine in a saucepan; add cinnamon & bring to a boil. Reduce heat and allow to simmer for several minutes. Remove from heat and allow to slightly cool. Pass through a cheesecloth to strain the cinnamon residue from the wine. (This entire first step may be eliminated by including cinnamon sticks with the spices in the next part of the recipe. Be sure to remove the sticks before serving.) Place wine in a large pot; add the cloves, mace, & pepper. Bring to a boil. Add the parboiled onions; return to a boil. Add the food coloring, vinegar, and meat, return to a boil, then reduce heat to a simmer. Allow to cook until the sauce has thickened and reduced - you want a "pottage." Place in a serving dish and sprinkle ginger on top. Serve forth!