Egurdouce (recipe)

Period Recipe

From the Forme of Cury.

EGURDOUCE. XXI.

Take Conynges or Kydde and smyte hem on pecys rawe. and frye hem in white grece. take raysouns of Coraunce and fry hem take oynouns parboile hem and hewe hem small and fry hem. take rede wyne suger with powdour of peper. of gynger of canel. salt. and cast þerto. and lat it seeþ with a gode quantite of white grece an serue it forth.

Notes

• Egurdouce. The term expresses piccante dolce, a mixture of sour and sweet; but there is nothing of the former in the composition. Vide Gloss.

Translated from middle English:

Egurdouce means sweet and sour, and as noted [1] there is no sweet in the excerpted recipe. I believe this is easily explained when using Mead as a replacement of red wine; this would have been common practice to sweeten a recipe. This recipe starts with the meat of rabbit (conynges), lamb (ref: Pleyn Delit) or goat, cut in to pieces of raw meat, fry them in butter or shortening, take raisins of Coraunce (raisons or currants), and fry them. Take and parboil onion and cut them into small pieces. Add the onions to the frying meat. Take red wine, sugar, pepper, powdered ginger, cinnamon, salt and add to the meat and onions, add butter and serve.

--Toad 08:02, 13 August 2008 (EST)