A Brown Pepper
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Een notabel boecxken van cokeryen (Netherlands, ca. 1510 - C. van Tets, trans.), entitled "A Brown Pepper". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]


The Source Recipe
The original text of the recipe is as follows:

To make a brown pepper. Take bread and toast it well until it is black and take a kettle with water and hung over the fire and a good amount of vinegar therein so that it may become a bit curdled [sour]. When the bread is toasted black take it from the grid and throw it into the kettle which is hanging over the fire and let it become soft. And rye bread is better for this than any other, but white bread is better for sauces. When this bread is soft and tender pass it through a strainer with the same broth from the kettle or with a little vinegar if it cannot all go through. And when it has gone through one shall thin it and let it boil so that it may bind together well. Then one shall take fried onion which has been well fried and softened in browned rape oil and put it in the pepper [i.e. the sauce]. Then let the onion boil with the pepper. One puts a little oil into it, and some [people put] a lot. Then you shall take spices according to how good you want it, and put a lot in. One must take ginger, grains of paradise, and cloves [cleyn cruyt is usually grains of paradise and well as cloves, but grains of paradise is mentioned separately here]. Those who wish to have it good, they take cinnamon, nutmegs [and] mace. Some add pepper. And one shall [grind] these spices with vinegar or with verjuice, or with wine, whichever one wishes to use. Then one shall pour it in and let it boil together so that everything binds together. And then one must lay in roast wethers' legs and geese or hares or other roast [meats]. And when the dish is on plates so one must strew it with cinnamon or with ginger. Thus one makes good pepper. One also puts melted sugar in this.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

pepper
bread
vinegar
rye
broth
onions
turnips
oil
ginger
grains_of_paradise
cloves
cinnamon
nutmeg
mace
verjuice
wine
goose
rabbit
sugar


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]


Procedure
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "Een notabel boecxken van cokeryen". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?einno:39>. Accessed on October 15, 2019, 3:05 pm.




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