Piper for Feel and for Venysoun

PERIOD: England, 15th century | SOURCE: Ashmole MS 1429 | CLASS: Authentic

DESCRIPTION: Pepper Sauce for Veal and Venison

ORIGINAL RECEIPT:

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.

- 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 slices firm white bread
• 3/4 C beef or other broth
• 1/4 C wine vinegar
• 1 T ground black pepper
• Salt to taste
• Butter for frying

2. In a bowl, combine bread crumbs with broth and vinegar. Allow it to stand for half an hour, and then whisk the mixture smooth.

3. Put this mixture in a saucepan, and, over medium heat, bring it to a boil, reduce heat, and simmer, stirring frequently, for five minutes. Serve with roasted meat.

Yields one cup of sauce.

Notes on the Recipe:

This is a variant of a popular type of sauce called pevorade; it goes well with red meat.

Piper for Feel and for Venysoun is featured in In Festo Sancte Trinitatis in Cena