Pepper sauce for veal or venison
6 servings
Ingredients
Quantity | Ingredient |
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Directions
Piper for feel and for venysoun. Take brede, and frye it in grece, draw it vp with brothe and vinegre: caste ther-to poudre piper, and salt, sette on the fire, boile it, and melle it forthe.
5 slices soft-grain white bread, crusts removed Dripping from roast veal or venison, or butter 575 ml/1 pint/2½ cups juices from roast meat or stock 2 tablespoons red wine vinegar ½ teaspoon ground black pepper Sprinkling of salt Fry the bread slices in the dripping or other fat until light gold.
Break them into small pieces and put them in the goblet of an electric blender with all the other ingredients. Process until fully blended. Turn the mixture into a small pan and simmer for 2-3 minutes, stirring. Taste and add any extra pepper needed to make it pungent but not fierce. Serve it in a warmed sauce boat with veal or venison.
from The Medieval Cookbook by Maggie Black Chapter 7, "Courtly and Christmas Feasting" posted by Tiffany Hall-Graham From: Tiffany Hall-Graham Date: 05-27-94
Submitted By DALE SHIPP On 04-20-95