Brawne in Peuard

Brawne in peuard.
Take wyn, pouder of Canell, drawe hit thorgh a Streynour, set hit ouer the fire, lete hit boile, caste there-to Maces, cloues, powder of Peper; take smale onyons hole, parboyle hem, caste there-to; lete hem boile togider; then take Brawne, leche hit, but not to thin; And if hit be saused, let stepe in Hote water til hit be tender, then cast hit into þe siripe; take Saundres, Vynegre, and caste there-to, And lete boile al togidre til hit be ynowe; then take powder of ginger, caste thereto; lete hit not be thik ne to thyn, butte as potage shulde be; And serve hit forthe.
MS Harleian 4016, 14.

Pork in Pepper.
Take wine and powdered cinnamon and pass it through a strainer. Set it on the fire and let it boil. Add mace, cloves and pepper. Take small whole onions, parboil them, and add them to the pot. Let them boil together then take pork, slice it, but not too thin. And if it be salted and pickled, let it steep in hot water until it is tender, then cast it into the syrup. Take sandalwood and vinegar and add it to the pot, and let it simmer together until it is (cooked) enough. Then take powdered ginger and add it to the pot. Let it not be too thick or thin, but as pottage should be, and serve it forth.

“Brawn” typically refers to any sort of meat, though in this case it most likely means wild boar, which is more likely to be salted and pickled (Hieatt, 2013, 50); but you could make this dish with chicken if you want. It is a typical meat pottage, and variations on this dish are found in most medieval cooking manuscripts. However, because this one specifies pepper in the name, the sauce should be particularly peppery.

Ingredients

2 kg pork meat 1 tsp powdered cinnamon 1/4 tsp crushed cloves
1kg small onions, peeled 1 tsp crushed black pepper 45 mL wine vinegar
1L red wine 1/2 tsp crushed mace 1/4 tsp sandalwood
1 tsp powdered ginger Salt to taste

Method

  1. Remove any skin and excess fat from the pork, and cut it into bite sized pieces. Set aside.
  2. Add the powdered cinnamon to the wine and pass through a strainer, to remove any sediment from the wine and clumps from the cinnamon. Put into a large, heavy bottomed sauce pan and bring to the boil.
  3. When the wine is boiling, add the cloves, mace and pepper, and stir well.
  4. Meanwhile, add the onions to a pan of boiling water and cook until they are slightly tender. Add them to the spiced wine and return it to the boil.
  5. Add the pork to the pot, and return it to the boil. When it is boiling, add the sandalwood and vinegar, then reduce the heat to a simmer (there should be slight bubbles rising to the surface, but it should not be still).
  6. Cook the pottage, stirring regularly, until the wine is reduced and the pork is tender. Generally, the longer it cooks, the more tender the pork will be, though cooking times will vary depending on the cut.
  7. Just before serving, add the ginger and salt to taste and stir well.
  8. Serve immediately.

Notes

  • The cooking time will depend on the cut of pork. I like to use shoulder, which is quite fatty and has lots of connective tissue (it also tends to be a quite cheap cut). It is a cut that needs at least 2-3 hours cooking.
  • Onions contain an enzyme called synthase, which is what makes you cry when you cut them up, and gives them their distinctive flavour. Parboiling the onions breaks down this enzyme, so it doesn’t release into the stew and change the flavour. The onions will also be quite sweet.
  • Sandalwood was added to dishes for its rich colour and lovely scent. When buying it today, make sure you get it from a reputable seller, as there are many synthetic sandalwood replacements which can be toxic. In general, the more expensive the sandalwood, the better the quality. I get mine from an Indian grocer where the sandalwood is kept in a locked display case.

Pork in Pepper Sauce

Further Reading

Click on the links below to buy direct from The Book Depository.

Two Fifteenth Century Cookbooks
Hieatt, Constance (2013). The Culinary Recipes of Medieval England

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