[Sca-cooks] Translation Question

[Daniel Phelps]

I pulled the following text out of "The Medieval Kitchen"

...les anchoyes au percy, oygnions et vin aigre, et la poudre par dessus

Du fait de cuisine, f. 56v


I've gotten this far on my own

anchovies ?, onions, vinegar and powder ?

Could anyone tell me what "au percy" might mean in relation to anchovies and
what poudre par dessus would be?  Regarding the powder I assume it to be a
prepared powder mixture, my question is would it be a sweet powder or a
pepper powder?


Daniel Raoul