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Bipeper Or Paveraet For Fresh beef

This is an excerpt from Een notabel boecxken van cokeryen
(Netherlands, ca. 1510 - C. van Tets, trans.)
The original source can be found at Willy Van Cammeren's website

Bipeper or paveraet for fresh beef. Take breadcrumbs and wring them well then you shall grind them fine in a mortar with a raw egg yolk or two and mix this with thin broth from the beef and then one puts it through a strainer if one wants. And into this one puts spices: ginger, pepper, and much saffron, and colour it so that it has a strong colour. One must let this boil a long time like other pap, until it binds well. One serves this in place of garlic [sauce] if one does not wish to eat garlic. Some add garlic to it but that does not belong.


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