Pepper sauce for veal or venison england, 15th century
1 unknown
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | slices | Fried bread |
| 4 | tablespoons | Meat stock |
| 2 | tablespoons | Vinegar |
| ¼ | teaspoon | Pepper |
| ½ | teaspoon | Salt |
Directions
"Sauce Piper for Veel and for Venysoun" from "Two Fifteenth-century Cookery Books"
"Take the fried bread, which you have soaked in the meat stock and vinegar, and add the pepper and salt. Puree in a blender and then put in a saucepan; bring to a boil and simmer until the sauce is thick and smooth."
_Seven Centuries of English Cooking_ Compiled and Updated by Maxime de la Falaise Grove Press, London, 1992 Typos by Jeff Pruett Submitted By JEFF PRUETT On 04-24-95