A Boke of Gode Cookery Presents

Piper for Feel and for Venysoun

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

DESCRIPTION: Pepper Sauce for Veal and Venison


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.


  • 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
1. In a frying pan, melt butter, and fry the slices of bread until they are golden brown. Crumble them into small pieces.

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

Metric, Celsius, & Gas Mark Equivalencies

A Boke of Gode CookeryRecipes from A Newe Boke of Olde Cokery

Piper for Feel and for Venysoun © 2000 Rudd Rayfield | This page © 2000 James L. Matterer

A Newe Boke of Olde Cokery

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