Salsa de Cervo (Pepper Sauce)

Original:

Si vols fer salsa de cervo, pren la salsa menys de safra e ages pa torrat e mullat en vinagre e capola la e pica la ab lo pa eusemps, e, corn sera tot ensemps picat, destempra ho ab del brou matex, e corn sera destemprat e corn la sal hi sera, pren vinagre e arrop e mit n I per cominal, e com ato sera fet mit la a biillir, e, corn sera bullida, eva la del foch e tasta la de sal e de vinagre e de arrop e fe n escudellas.

[El Libre de Sent Sovi, LXII, Ed. Luis Faraudo de Saint-Germain, c.1325, 1952]

Translation:

If you want to make pepper sauce, take a mixture of spices without saffron, and take bread toasted and soaked in vinegar, and chop it and grind it all together with the bread.  When it is all ground up together, blend it with the same broth.  When it is blended, and when the salt is in, take vinegar and boiled fruit syrup, and add some in the usual way.  When this is done, set it to boil.  When it is boiled, take it from the fire, and add salt, vinegar, and fruit syrup to taste.  And put it in bowls.

[El Llibre de Sent Sovi/The Book of Sent Sovi, LXII, c1325, Trans: Robin Vogelzang, 2008]

Ingredients:

Spices (Black Pepper, Ginger)
Bread
Vinegar (Red Wine)
Fruit Syrup (Pomegranate)
Broth (Chicken)
Salt

Redaction:

Toast two pieces of bread until blackened.  Soak Bread in Red Wine Vinegar.  Grind Bread with Black pepper and Ginger.  Add Chicken Broth and set to boil.  Add Salt, Red Wine Vinegar, and Pomegranate Juice to taste.

Notes: 

Pepper sauce: spicy sauce made with spices and broth, thickened with bread.

the same broth: this reference to the broth, as if it had already been spoken of, suggests the possibility that the recipe has lost a previous step in which the broth was mentioned.

[El Llibre de Sent Sovi/The Book of Sent Sovi, LXII, c1325, Trans: Robin Vogelzang, 2008]

This recipe is similar to Poivre Noir from Le Viandier de Taillevant (Recipe 165):

165. Poivre noir: Black Pepper Sauce. Grind ginger, round pepper and burnt toast, infuse this in vinegar (var.: and a little verjuice) and boil it.

I used used this recipe to gain further insight into this recipe and used Black Pepper and Ginger for my redaction.

Bibliography:

“Salsa de Cervo.” In El Llibre de Sent Sovi / The Book of Sent Sovi: Medieval Recipes from Catalonia, edited by Joan Santanach, translated by Robin Vogelzang, 166-7.  Barcelona: Barcino-Tamesis, (c.1325) 2008.

“Poivre Noir.” In The Viandier of Taillevent, edited by Terence Scully, 227-8. Ottawa, University of Ottawa Press, (c1300) 1988.

Popular posts from this blog

Salsa de Pago (Peacock Sauce)

Image
Original: Primerament Salsa de Pago: ffe brou de galliiies, o del calduin e de blascos de molto amb carnsallada. E, quan lo brou sera ben cuyt e espes, ages amelles pellades per .viij. sculdelles una liura e pica lles e fe n leyt ab aquel brou, e cola la, e priu los ventrells de lles gallines e fets los de tal1 de un dau, e dels cors dels conills e de les gallines asimatex, e niit ho a coseligar eii greis de carnsalada. E la olla que s soscnguara estiga e11 poch foch sol que los greix bulla un poch, e tota ora hi ago sia menat. E n apres ages d altra carnsallada magra e grasa e vage en la sosengua. * E aso lleva [b] sovint del foch per tal que lo greix no S pusca cremar. E, com sera sosengat, ages cebes redones tallades segons que damutit es dit, go es saber, la quarta part per de lles damunt dites coses e mit la a ssosengar, e deu esser tost asosenguada ; aso feyt gitats lo greix de Ila olla, ages agror de limons o de teronges o de magranes agres o de bon vinagre, mit n i .j. poch
Read more

Period Food on a UDS

Image
 I took the Drum Smoker to the Principality of Cynagua May Coronet 2023 and prepared several period dishes on it.  This is a post i made to Facebook at the end of the event. ----- Can you cook Medieval/Renaissance food on a Drum Smoker? Why, Yes! Yes you can. Scappi Ribs hanging in the UDS Along with period food, I'm also into BBQ. One of my goals was to build a Drum Smoker. It got me thinking, "Could this be applied to period food?" Specifically, bigger cuts of meat that would be cooked in fireplaces or an oven. Also, open fire is a particular danger and is mostly prohibited at event sites. I don't want to accidentally set CA on fire. A Drum Smoker is fully contained and can be easily shut down. It is al also portable . . . ish. It's large, but can easily put in a trailer along with other SCA camping gear. Friday Night: (Sauce Madame (Whole Chicken with Fruit and Herb Stuffing)) Friday went a bit Sideways. After getting camp set up, I find that I lef
Read more

Pullum Particum (Parthian Chicken)

Image
Original: pullum aperies a naui et in quadrato ornas. teres piper, ligusticum, carei modicum. suffunde liquamen. uino temperas. componis in Cumana pullum et condituram super pullum facies. laser et uinum interdas. dissolues et in pullum mittis simul et coques. piper aspersum inferes. [Apicius, 6.9.2] Translation: Draw the chicken from the rear and cut it into quarters. Pound pepper, lovage, a little caraway, pour on liquamen, flavour with wine. Arrange the chicken pieces in a ceramic dish, put the sauce over the chicken. Dissolve fresh laser in warm water and put it straightaway on the chicken and cook it. Serve sprinkled with pepper. [Grocock and Grainger] DRESS THE CHICKEN CAREFULLY AND QUARTER IT. CRUSH PEPPER, LOVAGE AND A LITTLE CARRAWAY MOISTENED WITH BROTH, AND ADD WINE TO TASTE.  PLACE THE CHICKEN IN AN EARTHEN DISH POUR THE SEASONING OVER IT, ADD LASER AND WINE LET IT ASSIMILATE WITH THE SEASONING AND BRAISE THE CHICKEN TO A POINT. WHEN DONE SPRINKLE WITH PEPPER AND SERVE. [ V
Read more