To make a pepper sauce
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by [name]

Introduction
This entry is a re-creation of a recipe from , entitled "To make a 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 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.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
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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.) []

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. []

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. []

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

pepper
cinnamon
ginger
cloves
vinegar

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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?welen:32>. Accessed on October 11, 2024, 9:13 am.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?menag:492>. Accessed on October 11, 2024, 9:13 am.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?viand:206>. Accessed on October 11, 2024, 9:13 am.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?libro:59>. Accessed on October 11, 2024, 9:13 am.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?neapo:1>. Accessed on October 11, 2024, 9:13 am.