Peurate [Pepper] Sauce for Veal and Venison29

Preparation info

    • Difficulty

      Easy

Appears in

Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Ingredients

  • 3 oz/75 g white bread, sliced
  • 2 oz/50

Method

Fry the bread in the lard, and grind to a smooth paste with the remaining ingredients.