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Bruet Sarcenes (Saracen Brewet)
Bruet Sarcenes (Saracen Brewet) is a traditional Medieval recipe for a classic dish of meat in a thickened almond milk sauce that's coloured red. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Saracen Brewet (Bruet Sarcenes).
prep time
20 minutes
cook time
45 minutes
Total Time:
65 minutes
Serves:
6
Rating: 
Tags : Game RecipesBritish RecipesEnglish Recipes
Original Recipe
Bruet Sarcenes
(from An Ordinance of Pottage)
Bruet Sarcenes. Take venyson: boyle hit, trye hit, do hit yn a pott. Take almond mylke drawyn up with the same brothe; cast theryn onyons, & aley hit up withe floure of rys, & caste yn clovys. Aftyr the boylyng, take hit doun; sesyn hit up with poudyr, wyn, & sygure, & coloure hit with alekenet.
Translation
Saracen Brewet. Take venison: boil it, drain it, and place in a pot. Take almond milk made from the broth; add onions, and thicken it with rice flour, and add cloves. Bring to a boil then remove from heat; season with powder, wine, and sugar, and colour it red.
Modern Redaction
Ingredients:
900g of
venison, beef, or pork roast
450ml cups
Almond milk (made with reserved broth)
1 small onion, diced
8 tbsp rice flour
1/2 tsp ground
cloves
2 tsp
powder fort
120ml red wine
1 tbsp sugar
a few drops red food colouring (this replaces the Alkanet)
salt (to taste)
Method:
Chop the meat into pieces then place in a pot, cover with water and bring to a boil. Reduce the heat to a simmer and cook until the meat is tender. Drain the meat, reserving the broth, then allow the meat to cool before chopping into small bite-sized chunks. Put aside.
Follow the almond milk recipe, but use 250ml of the reserved broth to make it. Fry the onions until just tender, drain and add to the almond milk. Blend in the flour to achieve a thick, smooth, consistency and add the spice blend. Slowly bring the almond milk to a boil, stirring occasionally, to prevent sticking. Reduce the heat, add the wine and food colouring and cook for several more minutes. Remove from the heat then add just enough sauce to the meat to coat, but no more. Toss to mix thoroughly and serve on platters.
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