Beef in a Fine Sauce

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in
English Provincial Cooking

By Elisabeth Ayrton

Published 1980

  • About

“Brawn en Peverade” was the medieval name for this fairly grand pottage. Brawn at that time meant simply “meat”. This pottage is delicious and distinctive; a feast-day dish which has been made in northern England since the twelfth century. The slight sharpness of the sauce was much liked in medieval cookery. It is traditionally served with “sippets” of fried bread and peas, green or dried.