161. Pepper Sauce for Wild Game
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from , entitled "161. Pepper Sauce for Wild Game". [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:

161. Pepper Sauce for Wild Game. You must take a few almonds, and pine_nuts, and hazelnuts. And everything should be toasted and ground well in a mortar; and after it is ground, grind with it a crustless piece of bread soaked in vinegar in such a manner that it is not very sour. And then strain it and put it into the pot, and take a piece of wild game and grind it very well in a mortar. And when it is well-chopped, cast it into the said sauce and put pepper to it.

But when you strain the almonds and the other things, also strain many hard-boiled eggs -- only the yolks -- and set all this to cook on the fire. And upon giving it to a boil, remove it from the fire; and it is cooked. And this sauce needs to be a little strong with pepper, and likewise the color. And do not put in any other thing, because if you put in any other thing it would not be called pepper sauce.



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]

4 Wild game marinated in peppersauce. Boil fresh game in two parts water and one part wine, and when it is done, then cut it into pieces and lay it in a peppersauce. Let it simmer a while therein. Make [the sauce] so: Take rye bread, cut off the hard crust and cut the bread into pieces, as thick as a finger and as long as the loaf of bread is. Brown it over the fire, until it begins to blacken on both sides. Put it right away into cold water. Do not allow it to remain long therein. After that put it into a kettle, pour into it the broth in which the game was boiled, strain it through a cloth, finely chop onions and bacon, let it cook together, do not put too little in the peppersauce, season it well, let it simmer and put vinegar into it, then you have a good peppersauce. []

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

pepper
nuts
pine_nuts
bread
vinegar
eggs
yolks


[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
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Bibliography

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Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?libre:161>. Accessed on March 29, 2024, 5:19 am.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?kuchb:4>. Accessed on March 29, 2024, 5:19 am.