for Pork

We made this sauce for the Feast at Last Chance 2006.  The quantities here are suitable for a family dinner rather than a feast for a hundred.

• 1 cup white wine

• 1/2 cup cider vinegar

• 1/4 cup currents

• 1/4 cup pine nuts

• 1/4 cup chopped dates

• 1/2 tsp ground ginger

• 1/2 tsp ground cinnamon

• 1 tsp ground pepper

• 1 beaten egg * optional (add in at end, tempered well, to avoid cuddling. Serve immediately.)

Combine all ingredients except egg and simmer until fruit is soft. You can also simple simmer this sauce until thick and omit the egg if you like.  Pour over sliced cooked pork roast or chops or you can reheat sliced pork in the sauce.

 I have used the English Translation by Helewyse de Birkestaf, OL (MKA Louise Smithson). This was previously available on line, but I am unable to access it at this time.

LXVI Good and perfectly optimal roast in sweet/sour sauce
If you want to make a roast in sweet/sour sauce.  Take a loin of pork and roast it.  Take cooked and raw eggs and grind them together, add good white wine and vinegar and put it to boil in a pan.  Take slices of the roast and put it to boil in this (sauce) and add chopped dates and pine nuts and well washed Saracen grapes (specific dried raisin variety) and spices, and when it is cooked lift it from the fire and it will be good.

Other Recipes from this Manuscript

• Armored Turnips
• Imperial Fritters 
• Ravioli 
• White Fritters  

Other recipes from Italian sources

• Dulcamine 
• Ofella
• Onions in Sauce 
• White Torte

Other sauces for meats

• Hazelnut Saffron Sauce