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161. pepper Sauce For Wild Game


This is an excerpt from Libre del Coch
(Spain, 1520 - Robin Carroll-Mann, trans.)
The original source can be found at Mark S. Harris' Florilegium

161. Pepper Sauce for Wild Game. You must take a few almonds, and pine_nuts, and hazelnuts. And everything should be toasted and ground well in a mortar; and after it is ground, grind with it a crustless piece of bread soaked in vinegar in such a manner that it is not very sour. And then strain it and put it into the pot, and take a piece of wild game and grind it very well in a mortar. And when it is well-chopped, cast it into the said sauce and put pepper to it.

But when you strain the almonds and the other things, also strain many hard-boiled eggs -- only the yolks -- and set all this to cook on the fire. And upon giving it to a boil, remove it from the fire; and it is cooked. And this sauce needs to be a little strong with pepper, and likewise the color. And do not put in any other thing, because if you put in any other thing it would not be called pepper sauce.

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Other versions of this recipe:

Wild game marinated in peppersauce (Das Kuchbuch der Sabina Welserin)




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