SC - Challenge by a Novice
Ron Martino Jr
yumitori at marsweb.com
Thu Jul 31 23:27:28 PDT 1997
> Well, here is one
> some sent to me in response to a request I made for Aliper sauce -
> recipie but no redaction. I would very much like to try this, can you
> help point me in the right directions?
>
> 1) I am guessing that Ashmole ms:1429.... is the source. Can anyone
> explain what book etc this may be from and how I could co about looking up
> or finding this source - what kind of document would I be looking for.
These are the original sources - the documents in which the recipe
appears. I found it reprinted in _Take a Thousand Eggs or More_, volume
two.
> 2) what kind of vinegar would you use?
Red wine vinegar, though a cider vinegar would work also.
> 3) does the smal y-stampyd refer to the garlic? and what does it mean.
That would be my guess. I suggest mincing the garlic.
> 4) do you steep the bread, or bread crumbs?
The bread is intended to thicken the sauce, so I would make crumbs from
the toasted bread.
> My attempt at reading this would be to take brown bread and toast it in
> slices . Steep it in a cider vineger (for a full bodied flavor since it is
> going with beef), strain it and add pressed fresh garlic juice,pepper and
> salt.
>
> So how is this do you think, and anyone have guesses for quantities?
> Would any of you use any of the beef drippings with this as well?
>
> Shirley
Looks good. I tend not to use quantities, prefering to make my sauces
to taste.
Yumitori
> > Sauce Alepeuere (Ashmole Ms. 1429, Harl. 4016, etc.)
> >
> > "Take fayre broun brede, toste hit, and stepe it in vinegre, and drawe
> > it thurwe a straynour; and put ther-to garleke smal y-stampyd, poudre
> > piper, salt, & serue forth"
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