To make a good Pepper Sauce
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from , entitled "To make a good Pepper Sauce". [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 good Pepper Sauce. To make a good Pepper Sauce for goat kid, hare, wild boar or any other game animal, get equal amounts of water and red wine and wash the meat in this; strain this washing-liquid, then cook the meat in it, adding a little salt; when the meat is cooked, lift it out. If your wish to make two plates of Pepper Sauce, get a pound and a half of raisins and grind them up well, and as much again of bread, thinly sliced and toasted on the grill and soaked in good vinegar, and grind it with the raisins; if you can get the pluck of those game animals, it would be best to grind this in as well; when everything is ground up well, it ought to be distempered with the broth of the meat along with a little must or vinegar; then strain all this into a pot, adding all sorts of spices and a fair amount of pepper; then boil it for half an hour away from a hot fire and keep it out of the smoke, stirring it often with a spoon; then fry the meat in good lardo, dish it out and cover it with this Pepper Sauce - the darker the prettier. To make it dark take a ram’s spleen and grind that up with the above

Note that, if you wish, there should be a beaker of strong vinegar and strong ginger with this meat.



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]

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
goat
kid
rabbit
boar
wine
salt
raisins
bread
vinegar
broth
sheep
ginger


[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 "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?neapo:1>. Accessed on November 12, 2024, 7:33 pm.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?welen:32>. Accessed on November 12, 2024, 7:33 pm.