Showing posts from December, 2020

Poivre Noir (Black Pepper Sauce)

Original: Broiez gingembre et poivre ront, pain brulé, deffait de verjus et de vi aigre. [The Viandier of Taillevent, edited by Terence Scully] Translation: Crush ginger, burnt bread and pepper, steep in vinegar and verjuice, and boil. [Le Viandier de Taillevent, 165, Vatican Library Manuscript, 208, Trans: James Prescott] Ingredients: Red Wine Vinegar Verjuice Ginger Pepper Bread Redaction: Toast bread until blackened.  Steep Bread in Red Wine Vinegar and grind bread into Vinegar.  Grind Ginger and Pepper and add to Vinegar.  Boil to reduce and strain. Notes:    I do not have Verjuice onhand.  Other varients of this recipe do not include Verjuice so I omitted it.  I used pre-ground Pepper and Ginger and Herr Oster to mix with the Vinegar and Bread.  After boiling, the sauce needed straining.  I believe that this step would have been assumed as necessary.  I used this sauce as a reference when I made Salsa de Cervo fro El Llibre de Sent Sovi.  Salsa de Cervo also included Fruit Syrup a

Pumpion Pie

Original: Take a Pumpion, pare it, and cut it in thin slices, dip it in beaten Eggs and Herbs shred small, and fry it till it be enough, then lay it into a Pie with Butter, Raisins, Currans, Sugar and Sack, and in the bottom some sharp Apples; when it is baked, butter it and serve it in. [The Queene-like Closet, 131, Hannah Wolley] Ingredients: Pumpkin (Sugar/Pie) Eggs Herbs (Fresh Rosemary, Thyme, Parsley) Butter Raisins Currants Sugar Sack (Sherry) Apples Pie Crust Redaction: Take a Sugar Pumpkin, peel the rind and remove the seeds and stringy interior.  Cut Pumpkin into slices about ¼ inch thick.  Core and cut Apples into ¼ inch wide slices.  Make a Pie Crust and place it into a pie plate.  Put a single layer of Apple Slices in the Pie Crust.  Beat Eggs in a bowl and add the Herbs to the Eggs.  Heat up frying pan and add Butter.  Dip Pumpkin Slices lightly into Eggs and fry until soft.  Remove Pumpkin Slices to a bowl and mix in Butter, Raisins, Currants, Sugar, and Sack.  Add Pumpk

Sauce Alapeuere

Original: 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. [Two Fifteenth-Century Cookery-Books, Ashmole MS. 1439, Edited by Thomas Astin] Translation: Take fair brown bread, toast it, and steep it in vinegar, and draw it through a strainer, and put there to garlic small and crushed, powder pepper, salt, and serve forth. Ingredients: Bread (Toasted) Vinegar Garlic Pepper Salt Redaction: Toast Bread and soak in Vinegar. Mix together and strain out any large bits.  Grind Garlic and add to Vinegar.  Add Salt and Pepper.  Add Vinegar to desired thickness. Notes:   This is a nice sauce that goes well with Red or White Meat.  This is a fairly easy recipe.  I put Herr Oster to work on it and it came together in minutes. Bibliography: Austin, Thomas. Two Fifteenth-Century Cookery-Books. Harleian MS. 279 & Harl. MS. 4016, with extracts from Ashmole MS. 1439, Laud MS. 553,