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

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