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. 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
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
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