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]
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.
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.
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.
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.