Spit roasted meat with egerdouce sauce

6 servings

Ingredients

Quantity Ingredient
1 large Roast of a meat of your
2 tablespoons Olive oil
3 ounces Onions, roughly chopped
1 ounce Raisins
1 ounce Currants
½ teaspoon Salt
½ teaspoon Ground pepper
½ teaspoon Mace
½ teaspoon Saffron choice
¼ teaspoon Cloves, ground
½ cup Dry white wine
⅓ cup Wine vinegar
1 ounce Sugar
3 ounces Wholemeal or wholewheat breadcrumbs
⅓ cup Water (approx.)

Directions

EGERDOUCE SAUCE

In medieval Europe, the spits were turned by kitchen boys and were periodically dusted with spices and herbs. Since forks were still most 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 the right hand only into the sauce and spread it on their meat. This finder was never licked but carefully wiped on a napkin out of respect for fellow diners.

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

DIRECTIONS:

Gently cook the onions in the oil till they are soft. Add the fruit and spices and cook for a few minutes. Melt the sugar in the wine and vinegar and add this to the onion and fruits. Simmer all together, covered for 15 minutes, then process or liquidise. Return 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.

Posted by Sam Lefkowitz, 4/6/95 Converted to Meal-Master format by Arthur Cloninger.

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