Brawn in Peverade

In Pepper Sauce18

Preparation info
    • Difficulty


Appears in
Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About


  • 2 lb/900 g lean pork joint, trussed
  • 8 oz/225


Plunge the joint into a large pan of boiling water, and simmer for 1¼ hours.

Parboil the onions for 10 minutes, then drain.

Simmer the wine and cinnamon for 5 minutes, and strain into a clean pan, with the onions and ground spices.

Drain the joint, cut into cubes, add the wine, etc., and simmer for 10–15 minutes, before serving.