LIX - Pepper sauce that is genuine
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from , entitled "LIX - Pepper sauce that is genuine". [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:

LIX - Pepper sauce that is genuine. If you want to make a pepper sauce for each meat or for fish, take white flour and honey vinegar and temper enough that it is soft and of the broth of the meat or fish that is fat and put it to boil with spices that are enough and if you want yellow add saffron and if you want white do not add it.



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]

BLACK PEPPER. Take a clove and a little pepper, ginger, and grind very fine: then grind toasted bread soaked in a little liquid from the meat or in a little cabbage-water which is better, then boil in an iron pan, and when boiling add vinegar; then put in a pot on the fire to keep hot.

Item, some add cinnamon to it. []

Black Pepper [Sauce]. Crush ginger, burnt bread and pepper, steep in vinegar and verjuice, and boil. (BN manuscript, p. 34.) []

To make a pepper sauce. Take one quarter of a pound of cinnamon, crushed, one eighth of a pound of ginger, one ounce cloves, 1/2 ounce galanga and three quarters (liquid measure) of vinegar. []

[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
fish
flour
honey
vinegar
broth
saffron


[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

[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 "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?libro:59>. Accessed on May 18, 2024, 2:19 pm.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?menag:492>. Accessed on May 18, 2024, 2:19 pm.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?viand:206>. Accessed on May 18, 2024, 2:19 pm.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?welen:32>. Accessed on May 18, 2024, 2:19 pm.