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, & Douce MS 55. London: for The Early English Text Society by N. Trübner & Co., 1888. 

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