Peurate [Pepper] Sauce for Veal and Venison²⁹

Name: Peurate [Pepper] Sauce for Veal and Venison
Cuisine: United Kingdom
Ingredients: 3 oz/75 g white bread, sliced; 2 oz/50 g lard; 1 tbs wine vinegar; ¼ pt/150 ml meat or game stock; 1 tsp ground black pepper; ¼ tsp salt

Preparation info

Difficulty
Easy

Appears in

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

About

Ingredients

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

Europe
United Kingdom
Sauce

Method

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