Bipeper or Paveraet for fresh Beef
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from Een notabel boecxken van cokeryen (Netherlands, ca. 1510 - C. van Tets, trans.), entitled "Bipeper or Paveraet for fresh Beef". [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:

Bipeper or paveraet for fresh beef. Take breadcrumbs and wring them well then you shall grind them fine in a mortar with a raw egg yolk or two and mix this with thin broth from the beef and then one puts it through a strainer if one wants. And into this one puts spices: ginger, pepper, and much saffron, and colour it so that it has a strong colour. One must let this boil a long time like other pap, until it binds well. One serves this in place of garlic [sauce] if one does not wish to eat garlic. Some add garlic to it but that does not belong.

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


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Searchable index of "Een notabel boecxken van cokeryen". Medieval Cookery.
  <>. Accessed on May 31, 2020, 3:07 am.

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