This is Zohane Faber's blog about medieval cookery. Both general feast-cooking thoughts and specific recipe redactions will be posted here.
Zohane Faber is a late sixteenth-century Milanese SCA persona.
Friday, June 3, 2011
How to Make a Pepper Sauce for Veal (Pevorat)
[One of six sauces I made from Forme of Cury for the feast at the King's & Queen's Rattan Championships in Malagentia (Fall 2010)]
A delightfully savory sauce. Pevorat is believed simply to mean pepper. 2.5 C breadcrumbs 1/2 C olive oil 7.5 C beef broth 2 C wine vinegar 1 C water 5 tsp black pepper 1/2 tsp salt (or less, depending on broth's saltiness) Fry breadcrumbs in olive oil, using broad skillet with medium-low heat. Bring broth to a boil. Add breadcrumbs, pepper, and any necessary salt. Add vinegar to taste and water to desired consistency, and simmer together for 20-30 minutes, adjusting fluid level as needed. Note: the vinegar flavor and especially aroma will be strongest during the simmering process, so do not worry if the sauce tastes slightly more vinegary at this time. The sauce may also become somewhat thicker as it cools - it can always be thinned with more water for serving. Pre-thinning, makes about 9 cups.
PEVORAT FOR VEEL AND VENYSOUN
Take Brede & fry it in grece. drawe it up with broth and vynegur, take þerto powdour of peper & salt and sette it on the fyre. boile it and messe it forth.