Sauce Alapeuere

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

DESCRIPTION: Pepper and Garlic Sauce

ORIGINAL RECEIPT:

Take fayre broun brede, toste hit, and stepe it in vinegre, and drawe it thurwe a straynour; and put ther-to garleke smal y-stampyd, poudre piper, salt, and 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:

• 1 C wine vinegar
• 1/2 C toasted brown bread crumbs
• 6 or more cloves of garlic, crushed
• 1/2 tsp salt, or to taste
• 2 T black pepper, or to taste

2. Stir in bread crumbs and allow to sit for about fifteen minutes. Whisk the sauce to smooth it out. Add more vinegar if it gets too thick. Serve with meat or fowl.

Yields one cup of sauce.

NOTES ON THE RECIPE:

This is a strong and easy sauce that goes well with beef or fowl.