House Capuchin 3

Also used on 12/25 and 26 over meatballs. One cup used, one frozen.

Test Recipe 12/19/21

Ingredients

• 1 cup chopped leek
• 2tps ground or crushed brown mustard seeds
• 1/4 cup butter
• 1 cup frozen raspberries
• 1 cup frozen blackberries
• 1 cup mead

Method

1. Chop the leek finely
2. Melt butter in a pot.
3. Sauté the leek with the mustard seeds in the drippings.
4. Add all the fruits to the pot and let them boil until they are soft and mushy.
5. Crush the fruits in the pot with a spoon.
6. Serve warm over beef.

Original Recipe – Hedeby, Berry Sauce for Red Meat from An Early Meal by Serra & Tunberg ©2013 ISBN 978-91-981056-0-5 pg.100

Ingredients

• 600g beef
• 125g wild leek or scallions
• 2tps ground or crushed brown mustard seeds
• 1TBSP drippings (if you roast the beef, otherwise some other fat)
• 250g plums
• 125g raspberries
• 125g blackberries
• 1dl mead
• 1tsp dried mint
• Fresh mint for garnish

Method

1. Boil or roast the beef.
2. Chop the leek finely
3. Melt drippings in a pot.
4. Sauté the leek with the mustard seeds in the drippings.
5. Core and chop plums
6. Add all the fruits to the pot and let them boil until they are soft and mushy.
7. Crush the fruits in the pot with a spoon.
8. Press the fruits through a sparse woven cloth or strainer to extract as much juice as possible
9. Pour the fuit juice back into the pot and reheat it.
10. Slice the meat thin and put it in a serving dish.
11. Pour the sauce over the meat and sprinkle with mint.
12. Serve warm.

Notes

• I think this could be frozen, which means that it could be done a ways ahead.
• I think this would be good with a simple roast beef. i.e. just roasted with salt.

Page created and published 9/16/21 (C)M. Bartlett (Some parts otherwise copyright)
Last updated 12/26/21