Roseye

PERIOD: England, 15th century | SOURCE: Harleian MS. 279 | CLASS: Authentic

DESCRIPTION: Rose Almond Sauce for Fish

ORIGINAL RECEIPT:

Take Almaunde Mylke an flowre of Rys, & Sugre, an Safroun, an boyle hem y-fere; than take Red Rosys, an grynd fayre in a morter with Almaunde mylke; than take Loches, an toyle hem [with] Flowre, an frye hem, & ley hem in dysshys; than take gode pouder, and do in the Sewe, & caste the Sewe a-bouyn the lochys, & serue forth.

- Austin, Thomas. Two Fifteenth-Century Cookery-Books. Harleian MS. 279 & Harl. MS. 4016, with extracts from Ashmole MS. 1429, Laud MS. 553, & Douce MS 55. London: for The Early English Text Society by N. Trübner & Co., 1888.

MODERN RECIPE:

• 2 pounds of fish fillets
• 1 1/2 C almond milk [separate recipe]
• 1 1/2 C fresh, pesticide-free rose petals
• 1 T rice flour
• 1 T sugar
• 1/4 tsp each powdered ginger and cinnamon
• 1/8 tsp saffron
• flour for dredging
• 2 T oil for frying

2. Trim the white points off of the rose petals, rinse and drain the petals.

3. In a blender or food processor finely grind the rose petals, adding half a cup of the almond milk a bit at a time as a medium in which to grind the petals.

4. In a saucepan, over medium heat, combine the remaining almond milk, rice flour, sugar and spices. Bring to a boil, reduce heat, and simmer, stirring frequently for about five minutes. 

5. Stir in rose and almond milk purée, and simmer, stirring frequently, for another five minutes.

6. Place fried fish on a serving platter, and pour the sauce over them.

Yields two cups of sauce.

Serves four to six.

NOTES ON THE RECIPE:

Although specified for fried fish, this sauce goes well with many meats.

Roseye is featured in Servise on a Fisshe Day