In medieval Europe, the spits were turned by kitchen boys and were perioedically dusted with spices and herbs. Since forks were still almost 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 had only into the sauce and spread it on their meat. This finger 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 well flavoured if the Egerdouce sauce is to be served with it. Cook it on a spit, a barbecue, or on an open rack in the oven. Sprinkle it lightly with ground mixed herbs plus a little of any spice that you fancy.
Egerdouce Sauce (served six)
2 tablespoons olive oil
75 g (3 oz) onions, roughly chopped
25 g (1 oz) each of raisins and currants
1/2 teaspoon each salt, gournd ginger, mace and saffron
1/4 teaspoon ground cloves
120 mL (4 fl oz, 1/2 cup) dry white wine
90 mL (3 fl oz, 1/3 cup) wine vinegar
25 g (1 oz) sugar
75 g (3 oz) wholemeal or wholewheat breadcrumbs
approx. 90 mL (3 fl oz, 1/3 c) water
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 liquids. Return the mixture to the pan and add the bread crumbs and enough water to make a thick but not cloggy sauce. Adjust the seasoning to taste and serve with the roast meat.
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