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Pevrate Sause For veel Or venison


This is an excerpt from Ancient Cookery [Arundel 334]
(England, 1425)
The original source can be found at R. Warner's "Antiquitates culinariae" (1791)

Pevrate sause for veel or venison. Take bred and frie it in greese, and drawe hit up with the brothe and vynegur, and do thereto pouder of pepur, and of clowes, and let hit boyle, and serve hit forthe.

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