Black Pepper Sauce

Black Pepper Sauce
Forme of Cury, c. 1390
Take brede and fry it in grece. Draw it up with broth and vynegar. Take thereto powdor of peper and salt and sette it on the fyre. Boile it and mess it forth.

208. Black Pepper [Sauce].
Taillevent, p. 67.
Crush ginger, burnt bread and pepper, steep in vinegar and verjuice, and boil. (BN manuscript, p. 34.)

Le Menagier de Paris:
“BLACK PEPPER. Take a clove and a little pepper, ginger, and grind very fine: then grind toasted bread soaked in a little liquid from the meat or in a little cabbage-water which is better, then boil in an iron pan, and when boiling add vinegar; then put in a pot on the fire to keep hot. Item, some add cinnamon to it.”

Sylvie’s redaction:
1/2 cup dry bread
2 Tbsp butter
1/4 inch fresh ginger
2 Tbsp ground pepper
salt to taste
1/2 cup water
1/2 cup verjuice

Grind dried bread. Fry bread bits in grease until dark brown. Crush ginger in mortor/pestle. Add ginger, pepper, salt to pan with bread. Add water. Bring to a boil. Add verjuice.

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