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Sauce Alepeuere

This is an excerpt from Two Fifteenth-Century Cookery-Books
(England, 1430)
The original source can be found at the University of Michigan's "Corpus of Middle English Prose and Verse"

Sauce alepeuere. Take fayre broun brede, toste hit, and stepe it in vinegre, and drawe it thurwe a straynour; and put ther-to garleke smal y-stampyd, poudre piper, salt, and serue forth.


Other versions of this recipe:

Sauce oylepeuer (Two Fifteenth-Century Cookery-Books)

To mak sauce aliper for rost bef (A Noble Boke off Cookry)

Links to modern interpretations:

Medieval Cookery  

Alepevere Sauce
Daniel Myers
Medieval Cookery

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