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To Mak Sauce Aliper For Rost bef

This is an excerpt from A Noble Boke off Cookry
(England, 1468)
The original source can be found at

To mak sauce aliper for rostid bef tak broun bred and stepe it in venygar and toiste it and streyne it and stampe garlik and put ther to pouder of pepper and salt and boile it a litill and serue it.


Other versions of this recipe:

Sauce alepeuere (Two Fifteenth-Century Cookery-Books)

Sauce oylepeuer (Two Fifteenth-Century Cookery-Books)

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