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Bruet Sarcenes




Source of Recipe


the web


Recipe Introduction


England, 14th century


List of Ingredients




lbs. of venison, beef, or pork roast
2 cups Almond Milk (made with reserved broth; see recipe below)
1 small onion, diced
8 Tbs. rice flour
1/2 tsp. ground cloves
1/2 tsp. each cubeb (or black pepper), nutmeg, mace, etc.
1/2 cup red wine
1 Tbs. sugar
few drops red food coloring
salt (to taste)


Recipe



Chop the meat in pieces; place in a pot, cover with water, and bring to a boil. Reduce heat and simmer until meat is tender. Drain meat, reserving broth; allow meat to cool, then chop into small, bite-sized chunks. Put aside. Make an almond milk according to the recipe, but use 2 cups of the reserved broth instead of water. Sauté the onion until just tender, drain, and add to the almond milk. Blend in the flour to achieve a thick, smooth consistency & then add the cloves. Slowly bring the almond milk to a boil, stirring occasionally to prevent sticking. Reduce heat, add the additional spices, wine, and food coloring and allow to cook for several more minutes. (If sauce becomes too thick, add more wine or broth.) Remove from heat. Toss the meat with enough of the sauce to thoroughly coat, but no more. (This is not a soup or a stew!) Serve at once on platters or in bowls. Diners can eat the bite-sized pieces, coated in sauce, with their fingers or utensils.
OPTION: add raisins, currants, pine nuts, almonds, etc.

"Alekenet," or alkanet, was a red dye made from the roots of the alkanet plant. Red food coloring makes a satisfactory substitute. Make sure that the final color is a deep, dark red.

Bruet Sarcenes is so named because medieval Europeans saw Saracens, or Arabs, as having skin color of a deep, brown-red, which this dish is colored in imitation of.

Almond Milk

1 cup ground almonds
2 cups boiling water

Combine almonds and water. Steep for 5 minutes, stirring occasionally. Sieve the mixture to remove coarse grains OR (preferably) blend mixture in electric blender until grains are absorbed. Yield - 2 cups almond milk.