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Medieval sauce thickening--with meat!

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  • Medieval sauce thickening--with meat!

    Well, I was just reading reviews for a cookbook called Sauces (by James Peterson), and a reviewer mentioned that in medieval times, people thickened their sauces with pureed meat. That pretty much solves the problem of wanting to add flour to pan sauces for a thick gravy.

  • #2
    Have you tried this?...I'm curious.

    would it work with any kind of meat?...

    if you try it give a heads up plz


    • #3
      that's basically what giblet gravy is. I do it with hearts and livers. Just puree them raw in the cuisinart and add them directly to gravies. For more refined sauces I just use really reduced beef or chicken stock instead.


      • #4
        That's hardcore.
        .`.><((((> .`.><((((>.`.><((((>.`.><(( ((>
        ><((((> .`.><((((>.`.><((((>.`.><(( ((>


        • #5
          I have this book, if you'd like I can find that passage for you.


          • #6
            He is one of my favorite cookbook authors and Sauces is a great book. His book on soups is incredible and many of them are primal. And his Vegetables book is also very good.


            • #7
              Originally posted by Rivvin View Post
              I have this book, if you'd like I can find that passage for you.
              if it isn't too much trouble, please do... ... if it is too much trouble... I'm sure I'll forget about it quickly enough


              • #8
                I think it works with blood also, and marrow. Both get kind of gelatinous when heated.


                • #9
                  Blood skeeves me out a bit, but the organs/ground meat/marrow idea is awesome!

                  DS and I both have celiac, so even before PB, gravy was hard to come by. Hooray!
                  Chief cook & bottle washer for one kid, a dog, 6 hens, 2 surprise! roosters, two horses, and a random 'herd' of quail.

                  ~The ultimate ignorance is the rejection of something one knows nothing about and refuses to investigate~


                  • #10
                    This post came in handy tonight. I made liver for the first time in a bazzilion years when my mother would fry it into shoe leather and make me sit at the table till I finished it or till bedtime.

                    Even with a great sounding recipe, it was gross. My eldest ate it. The husband nibbled on it. THe youngest almost hurled on the table.

                    I pureed the rest of it with some water and poured it into muffin cups and it's current freezing for my next stew, soup or gravy making needs!
                    SW: 235
                    Rough start due to major carb WD.

                    MWF: 1 hour run/walk, 1.5 hours in the gym - upper/lower and core
                    Sat/Sun=Yard/house work, chasing kids, playing
                    Family walk every night instead of everyone vegging in front of the TV
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