Sawse Aliper / Sauce Alapeuere (Garlic Pepper Sauce)
Recipe from Handout
1 cup wine vinegar1/2 cup toasted brown bread crumbs
6 or more cloves of garlic, crushed
1/2 tsp. salt, or to taste
2 Tbsp. black pepper, or to taste
In a bowl combine vinegar, garlic, salt, and pepper. Stir in bread crumbs and allow to sit for about fifteen minutes. Whisk the sauce to smooth it out. Add more vinegar if it gets too thick. Serve with meat or fowl.
Source for Recipe Presented
From Ashmole MS 1429 - Redaction by Rudd RayfieldA Newe Boke of Olde Cokery © 2000 Rudd Rayfield
http://www.godecookery.com/nboke/neweboke.htm
Notes and additional versions
This Recipe's Page at Newe Boke of Olde Cokery
Ashmole MS. 1439. Sauces. Harleian MS. 4016
2 Sauce alapeuere. Take fayre broun brede, toste hit, and stepe it in vinegre, and drawe it (th)urwe a straynour; and put (th)er-to garleke smal y-stampyd, poudre piper, salt, & serue forth.
39 Sauce oylepeuer. Take faire browne brede, and tost hit, and stepe hit in vinegre, and drawe it thorgh a streynour, and caste there-to garlek (butte stampe it small first); And caste there-to pouder of peper, And salte, And serue hit forth.
This is #55 in Pleyn Delit
Constance B. Hiett, Brenda Hosington and Sharon Butler. Pleyn Delit: Medieval Cookery for Modern Cooks. Second Edition. Copyright 1996. Published by University of Toronto Press.
p. 311 Thousand Eggs, Volume 2
Cindy Renfrow. Take a Thousand Eggs or More: A Collection of 15th Century Recipes. Copyright 1990.
p. 30 Traveling Dysshes
Siobhan Medhbh O'Roarke. Traveling Dysshes: or Foods for Wars, Peace, and Pot-lucks. Copyright 1995, 1996 by Patricia O. McGregor.
Updated September 9, 2002
